| Inst. for Fødevarevidenskab | |||||||||||||||||||||
| Tidligst mulig placering | Bachelor 3. år til Kandidat 1.år | ||||||||||||||||||||
| Varighed | En blok | ||||||||||||||||||||
| Pointværdi | 7.5 (ECTS) | ||||||||||||||||||||
| Kursustype | Fælleskursus | ||||||||||||||||||||
| Eksamen | Sluteksamen skriftlig prøve Skriftlig auditorieeksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: 4 hours written examination 13-skala, intern censur Eksamensdatoer: 14 April 2007 | ||||||||||||||||||||
| Forudsætninger for indstilling til eksamen | Passed project report and acceptance of the theoretical and laboratory exercises | ||||||||||||||||||||
| Rammer for undervisning | The weekly education is divided over lectures (25%), theoretical and practical exercises (37%) and project work (37%). Excursions are a minor part of the course. All teaching takes place at KVL. | ||||||||||||||||||||
| Blokplacering | Block 3 Ugestruktur: A | ||||||||||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||||||||||
| Anbefalede forudsætninger | Exploratory Data Analysis / Chemometrics | ||||||||||||||||||||
| Begrænset deltagerantal | 45 | ||||||||||||||||||||
| Kompetenceområder | |||||||||||||||||||||
| Competences obtained within basic science: Knowledge of the different human senses and psychological concepts and theories. Understand the basic anatomy and functioning of the human senses. Competence obtained within applied science: Comprehend theories of consumer choice behaviour. Apply principles of sensory and consumer testing methodology. Apply principles of experimental design and statistical evaluation of sensory and consumer data. Competence obtained within ethics & values: Is aware of the ethical considerations for testing of human subjects. Respond to safety requirements for sensory testing of human subjects and secure handling of personal data. | |||||||||||||||||||||
| Kursets målsætning | |||||||||||||||||||||
| The course aims teaching the students the basic principles of sensory theory and practice as well as consumer choice behaviour. | |||||||||||||||||||||
| Kursusindhold | |||||||||||||||||||||
| An introduction is given to philosophical aspects of sensory and instrumental measurements, anatomy and biology of the human senses, and theories within experimental psychology and consumer behaviour. Sensory science in a broader cultural, historical and societal perspective is also introduced. An overview of methods for measurement of sensory properties, relationships to chemical and physical properties, consumer choices and affective evaluation/preferences is given. Experimental design and statistical evaluation of sensory data is demonstrated for discriminative and descriptive testing as well as linking sensory, consumer and instrumental data. Examples of applying sensory and consumer methods in development of (healthy) foods in the food industry are demonstrated. Ultimate sensory experiences from gastronomy and cooking science are exemplified. | |||||||||||||||||||||
| Undervisningsform | |||||||||||||||||||||
| Lectures, theoretical and practical exercises, project work and excursions. Theoretical concepts and methods are taught in lectures. Examples of hypothetical sensory problems and testing of sensory methods in practice are worked out in theoretical exercises and demonstrations. Examples of applications of sensory science in the food industry and research are illustrated in excursions. Students will learn how to apply sensory theories and methods in a concrete project. | |||||||||||||||||||||
| Litteraturhenvisninger | |||||||||||||||||||||
| To be announced at the start of the course. | |||||||||||||||||||||
| Kursusansvarlig | |||||||||||||||||||||
| Wender Bredie, wb@life.ku.dk, Institut for Fødevarevidenskab/Sensorik, Tlf: 35333242 Michael Bom Frøst, mbf@life.ku.dk, Institut for Fødevarevidenskab/Sensorik, Tlf: 35333207 Derek Victor Byrne, dby@life.ku.dk, Institut for Fødevarevidenskab/Sensorik, Tlf: 35333199 | |||||||||||||||||||||
| Studienævn | |||||||||||||||||||||
| Studienævn LSN | |||||||||||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||||||||||
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