| Department of Food Science | |||||||||||||||||||
| Earliest Possible Year | MSc. 1 year to MSc. 2 year | ||||||||||||||||||
| Duration | One block | ||||||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||||||
| Course Level | MSc | ||||||||||||||||||
| Examination | Final Examination written examination Written Exam in Lecturehall All aids allowed Description of Examination: 4 hours written examination 7-point scale, internal examiner Dates of Exam: 15 April 2010 | ||||||||||||||||||
| Organisation of Teaching | |||||||||||||||||||
| Block Placement | Block 3 Week Structure: A | ||||||||||||||||||
| Teaching Language | English | ||||||||||||||||||
| Optional Prerequisites | For students not enrolled in the Sensory Science master specialisation are recommended Exploratory Data Analysis (270006) and Sensory and Consumer Science (270030) or equivalent courses. | ||||||||||||||||||
| Restrictions | None. | ||||||||||||||||||
| Course Contents | |||||||||||||||||||
| The students will learn to assess statistical power and test sensitivity for different sensory methods in real tests and using pre-test simulations. Different multivariate data analysis methods and the fields of applications within sensory science will be presented and discussed with hands-on exercises. Theoretical aspects and exercises on factorial experimental designs, reliability of sensory testing methods - including descriptive analysis, discrimination testing, Thurstonian modelling, Signal Detection Theory, temporal methods, sequential profiling, rapid sensory analysis methods and hybrid methods in consumer research - will be presented, discussed and assessed for their merits and shortcomings in R&D and QC. Knowledge: - Overview over advanced analytical and affective sensory test methods, their scopes and applications within sensory and consumer science Skills: - Demonstrate knowledge on experimental sensory test designs and data analysis by univariate and multivariate methods - Know the applications and limitations of different statistical analyses - Evaluate the selection of test methods in relation to sensory and consumer test objectives - Can correctly interpret results of a sensory experiment - Working knowledge of different statistical software programs - Experience with advanced sensory test methods for product quality evaluation Competences: - Evaluate the sensory test objective in relation to selecting the appropriate test method - Reflect over sensory methods and data analysis tools in realistic sensory and consumer evaluation situations | |||||||||||||||||||
| Teaching And Learning Methods | |||||||||||||||||||
| Lectures, theoretical excersises and practical demonstrations, excursions | |||||||||||||||||||
| Learning Outcome | |||||||||||||||||||
| The advanced sensory science course provides an overview of recent and advanced sensory methods, techniques and data analysis approaches. The objective is to learn the student to critically reflect over the design of sensory experiments, the analysis of sensory data and the outcomes of sensory research. | |||||||||||||||||||
| Course Litterature | |||||||||||||||||||
| Compendium of selected scientific papers and chapters from relevant text books. | |||||||||||||||||||
| Course Coordinator | |||||||||||||||||||
| Wender Bredie, wb@life.ku.dk, Department of Food Science/Sensory Science, Phone: 35333242 Michael Bom Frøst, mbf@life.ku.dk, Department of Food Science/Sensory Science, Phone: 35333207 | |||||||||||||||||||
| Study Board | |||||||||||||||||||
| Study Committee LSN | |||||||||||||||||||
| Course Scope | |||||||||||||||||||
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