MVI340 Sensory and Consumer Science
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Showing course contents for the educational year 2021 - 2022 .
Course responsible: Valerie Isabelle Lengard Almli
Teachers: Paula Varela-Tomasco
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
(NO=norsk, EN=Engelsk)
Limits of class size:
25
Teaching exam periods:
This course starts in the June block. This course has teaching/evaluation in the June block.
Course frequency: <p>Yearly.</p><p>Depending on the Department's resources.</p>
First time: Study year 2012-2013
Preferential right:
M-MAT
Course contents:
- 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:
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.
Learning activities:
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.
Teaching support:
Canvas.
valerie.almli@nofima.no
Mob. 91166405
Syllabus:
Harry T. Lawless and Hildegarde Heymann: Sensory Evaluation of Food, Springer, ISSN 1572-0330, 2010.
Prerequisites:
Knowledge of sensory analysis equal to MVI240, as well as knowledge of statistics corresponding to STAT100.
Recommended prerequisites:
Knowledge of raw materials and technology in Food Science.
Statistical analysis (analysis of variance, multivariate data analysis)
Mandatory activity:
Group work and seminars.
Assessment:
One week home exam, handed in as a written report on a given topic. Counts 100%
Nominal workload:
Totally 150 hours. About 40 hours lectures, 20 hours seminars/groupwork, 65 hours self-study including home exam.
Entrance requirements:
Special requirements in Science
Type of course:
Three weeks` intensive course. About 40 hours lectures, 20 hours seminars/groupwork over three weeks.
Note:
-
Examiner:
An external examiner evaluates the written report.
Examination details: Home exam: Letter grades