MVI340 Sensory and Consumer Science
Credits (ECTS):5
Course responsible:Valerie Isabelle Lengard Almli
Campus / Online:Taught campus Ås
Teaching language:Norsk, engelsk
Limits of class size:25
Course frequency: Yearly. Depending on the Department's resources.
Nominal workload:Totally 150 hours. About 40 hours lectures, 20 hours seminars/groupwork, 65 hours self-study including home exam.
Teaching and exam period:This course starts in the June block. This course has teaching/evaluation in the June block.
About this course
- Brief introduction to anatomy and physiologi related to sensory science
- Introduction to the use of sensory analysis in research and industry
- Sensory methods and reporting of sensory results
- Qualitative and quantitative methods for consumer testing
- Acceptance, food choice and consumer attitudes
- Statistics and multivariate analysis of sensory data
- Segmentation of consumers, factors that influence perception and preferences for food as well as general consumer understanding
Learning outcome
Knowledge: The students will be familiar with concepts, methods, applications and established knowledge in the field of sensory and consumer research in relation to food.
Skills: Students will be able to plan and conduct sensory tests and consumer tests, using trained judges and untrained consumers. They will also be able to process data, interpret and communicate results from the tests. The students will also be able to search and understand relevant literature in the field. The student is able to perform the preparations, techniques and analyses employed in the course. The student masters the instruments and equipment used in the course.
General competence: The students will be able to solve research or industry issues in the filed of sensory analysis and consumer research. The students will also be able to interpret and discuss relevant literature by their own reflection and critical thinking.
The knowledge, skills and general competence incorporated in this course may contribute to the achievement of the UN's sustainability goals in the context of food-related consumer behavior and consumption, especially goals No. 3: Good health and well-being and No. 12 Responsible consumption and production.
- Lectures, seminars, group work and independent study. An introduction to the topics will be given through lectures and group work as well as presentations/discussions in seminars with the course responsible present.
Canvas.
valerie.almli@nofima.no
Mob. 91166405
- Knowledge of sensory analysis equal to MVI240, as well as knowledge of statistics corresponding to STAT100.
Knowledge of raw materials and technology in Food Science.
Statistical analysis (analysis of variance, multivariate data analysis).
- School exam of 3,5 hours on a given topic. Counts 100%
- The teachers and an external examiner evaluate the school exam.
- Group work and seminars.
- Three weeks` intensive course. About 40 hours lectures, 20 hours seminars/groupwork over three weeks.
- M-MATVIT
- Special requirements in Science