| Department of Food Science | |||||||||||||||
| Earliest Possible Year | |||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 9 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | written examination Aid allowed Description of Examination: 13-point scale, internal examiner Dates of Exam: Bedømmelse af projektrapport | ||||||||||||||
| Organisation of Teaching | Lectures: 1 course module per week | ||||||||||||||
| Block Placement | F7, spring | ||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||
| Optional Prerequisites | 078061 Sensory Science 076338 Exploratory Data Analysis / Chemometrics | ||||||||||||||
| Course Objectives | |||||||||||||||
| To give the students an understanding of sensory science both from a theoretical and practical point of view. | |||||||||||||||
| Course Contents | |||||||||||||||
| Sensory Science is a multidisciplinary field comprising measurement, interpretation and understanding of human responses to product properties as perceived by the senses such as sight, smell, taste, touch and hearing. The different sense modalities are explained as well as the psychological factors that influence sensory judgements. The different sensory methods are dealt with in detail, including the use of trained sensory panels. In addition, a number of physical/chemical analyses are mentioned which are commonly used to characterise the quality aspects of foods. The relationship between sensory data and data from physical/chemical measurements is analysed using statistical methods. The experimental planning of sensory experiments, including choice of evaluation scales, selection and control of assessors, requirements for assessment facilities, is an essential part of the course. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course involves a series of lectures and practical exercises on the topics of detection, discrimination, description and affection within sensory evaluation of products. Guest lectures give examples of sensory science from both academic and industrial practices. The theoretical exercises are made to amplify the content of the lectures and to encourage discussion of single problems. | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Magni Martens, mma@life.ku.dk, Department of Food Science/Sensory Science, Phone: 35333173 Wender Bredie, wb@life.ku.dk, Department of Food Science/Sensory Science, Phone: 35333242 Error. Person Not Found Per Møller, pem@life.ku.dk, Department of Food Science/Sensory Science, Phone: 35333399 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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