Aistinvarainen arviointi (B0054), 3 op

Basic information

Prerequisites

Course contents (core content level)

Senses in quality assessment. To practice doing sensory evaluation. The sensory evaluation methods of foods; qualitative consumer research methods, discrimination tests, descriptive analysis, scaling. How to prepare sensory evaluation tests and how to analyze results?

Course contents (additional)

Deeper understanding of the core course contents mentioned above.
and application of these to more different situations.

Core content level learning outcomes (knowledge and understanding)

After completion of this course the student understands the theoretical basics of sensory evaluation.

Core content level learning outcomes (skills)

After completion of this course the student can professionally take part in sensory evaluation test and is able to organize the test and analyze the results.

Recommended reading

Handouts of lectures
Additionally: Lawless H.T., Heymann H.; Sensory Evaluation of Food ? Principles and Practices

Teaching and learning strategies

Class room teaching: 21 h
Laboratory exercises: 21 h
Project: 10 h
Exam: 3h
Student individual workload (student workload analysis carried out 1/06): 44 h
Total: 99 h
Follow-up of the student workload analysis performed: -

Teaching methods and student workload

Assessment weighting and grading

Written report of every laboratory work and project work must be accepted as well as the final examination.

Related competences of the degree programme

Product development and project skills
International and intercultural skills
Safety and quality skills
Expertise in living and other biological materials
Theoretical basis and mathematical and science skills
Ethical and Ecological Skills
Economical Skills
Communication and interpersonal skills
Information acquisition skills and adaptation of new knowledge
Interdisciplinary
Entrepreneurial, business and leadership skills