| Inst. for Fødevarevidenskab | |||||||||||||
| Tidligst mulig placering | Kandidat 1.år til Kandidat 2. år | ||||||||||||
| Varighed | Udenfor blokstruktur | ||||||||||||
| Pointværdi | 15 (ECTS) | ||||||||||||
| Kursustype | Kandidatkursus Tema | ||||||||||||
| Eksamen | Sluteksamen skriftlig og mundtlig eksamen Alle hjælpemidler tilladt Beskrivelse af eksamen: Each group prepares a project report at the end of the course. On the last day of the course each group makes an oral presentation of their results for the rest of the participants. Vægtning: Project report: 80% Oral presentation: 20% 13-skala, ekstern censur | ||||||||||||
| Rammer for undervisning | The weekly distribution of lectures and other activities will vary, as the lectures and seminars are concentrated during the first weeks, while the project work may increase during the course. | ||||||||||||
| Blokplacering | Block 4 Ugestruktur: Outside schedule | ||||||||||||
| Undervisningssprog | Engelsk | ||||||||||||
| Anbefalede forudsætninger | Fødevarekemi, Sensory and consumer science or Exploratory data analysis/chemometrics | ||||||||||||
| Begrænset deltagerantal | 20 | ||||||||||||
| Kompetenceområder | |||||||||||||
| Competences obtained within basic science: Ability to evaluate possibilities and limitations of sensory analytical techniques, multivariate statistics and chromatographic techniques when applied to food quality problems. Competences obtained within applied science: Ability to apply the techniques mentioned above on a concrete food quality problem Competences obtained within Ethics & Values: Being aware of the different aspects of food quality. Ability to reflect on the relevance of different aspects of food quality in different situations. | |||||||||||||
| Kursets målsætning | |||||||||||||
| To give the student an understanding of the principles and methods being used to measure and interpret different aspects of a product's sensory quality. | |||||||||||||
| Kursusindhold | |||||||||||||
| In the thematic course advanced theories and tools for sensory and instrumental measurement of quality of food are introduced. The functioning of the different sense modalities are explained from anatomical, (neuro)physiological and psychological perspectives in relation to physical and chemical stimulation, e.g. from foods. Advanced sensory science methods and phenomena are presented and discussed, for instance: thresholds (detection, discrimination and identification), signal detection theory, supra threshold psychophysics and scaling, descriptive profiling, time-intensity. The instrumental analyses will typically be aroma analyses, and principles for sampling aroma from foods are described as well as separation and identification techniques (GC-MS, GC-olfactometry). State-of-the-art multivariate data analytical methods will be described and used to interpret the relation between sensory analyses, instrumental analyses, and different process or raw material conditions. Furthermore, the course will give a practical insight into planning of scientific experiments from definition of the scope, to experimental design, practical measurements and data analysis. | |||||||||||||
| Undervisningsform | |||||||||||||
| The course includes lectures, seminars and project work. The lectures are concentrated in the start of the course to give theoretical background for seminars and project work. The seminars will among other things include case studies where authentical datasets are to be processed using chemometric techniques. In the project, a food quality problem will be dealt with in groups of 2-3 students. The project will both include literature studies and experimental work in the form of targeted sensory analyses and instrumental analyses, mainly using GC-MS and GC-olfactometry. The project work will result in a report that is presented orally at a seminar at the end of the course. | |||||||||||||
| Litteraturhenvisninger | |||||||||||||
| Scientific papers and chapters from relevant books. | |||||||||||||
| Kursusansvarlig | |||||||||||||
| Mikael Agerlin Petersen, map@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekvalitet og - Teknologi, Tlf: 35333243 | |||||||||||||
| Studienævn | |||||||||||||
| Studienævn LSN | |||||||||||||
| Kursusbeskrivelsesomfang | |||||||||||||
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