| Inst. for Fødevarevidenskab | |||||||||||||||
| Tidligst mulig placering | |||||||||||||||
| Varighed | 1 semester | ||||||||||||||
| Pointværdi | 9 (ECTS) | ||||||||||||||
| Kursustype | Kandidatkursus | ||||||||||||||
| Eksamen | skriftlig prøve med hjælpemidler Beskrivelse af eksamen: 13-skala, intern censur Eksamensdatoer: Evaluation of projectreport | ||||||||||||||
| Rammer for undervisning | Lectures: 1 course module per week | ||||||||||||||
| Blokplacering | F7, spring | ||||||||||||||
| Undervisningssprog | Engelsk med note om undervisning på dansk | ||||||||||||||
| Anbefalede forudsætninger | 078061 Sensorik 076338 Eksplorativ dataanalyse / kemometri | ||||||||||||||
| Kursets målsætning | |||||||||||||||
| To give the students an understanding of sensory science both from a theoretical and practical point of view. | |||||||||||||||
| Kursusindhold | |||||||||||||||
| 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. | |||||||||||||||
| Undervisningsform | |||||||||||||||
| 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. | |||||||||||||||
| Kursusansvarlig | |||||||||||||||
| Per Møller, pem@life.ku.dk, Institut for Fødevarevidenskab/Sensorik, Tlf: 35333399 | |||||||||||||||
| Studienævn | |||||||||||||||
| Studienævn LSN | |||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||
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