|Teaching method||Contact hours|
|Course coordinator(s)||dr. B Piqueras Fiszman|
|Lecturer(s)||dr. B Piqueras Fiszman|
|prof. S Le|
|Examiner(s)||prof. dr. ir. JCM van Trijp|
Language of instruction:
Assumed knowledge on:
HNE-30506 Principles of Sensory Science; Advanced Statistics (MAT-20306 Advanced Statistics or MAT-24306 Advanced Statistics for Nutritionists).
HNE-30606 Instrumental Sensory Science and MCB-33306 Integrated Sensory Science; Thesis Sensory Science and Eating Behaviour.
This advanced course provides students with the necessary tools to start becoming independent researchers in the growing area of sensory and consumer methods. Students will gain deeper insight in how to perform sensory tests (scope, application, testing environment, and methods) and conduct advanced analyses of sensory and consumer data. Theory will be combined with hands-on exercises including: analysis of sensory panel performance, descriptive sensory analysis (QDA, FCP, Flash Profile, CATA), holistic sensory methods (Sorting, Napping), acceptance testing and relations to external data (including Drivers of Liking, Preference Mapping, and Ideal Profile Mapping). The methods will be presented, discussed, and assessed for their merits and shortcomings in R&D. The software used for the statistical analyses will be R. The students will become familiar on how to programme the basics in R language to be able to understand and analyse their data, and know the underlying principles of each statistical method.
After successful completion of this course students are expected to be able to:
- provide an overview of current and advanced analytical and affective sensory test methods, their scopes, and applications;
- demonstrate knowledge on experimental sensory test designs and data analysis by means of univariate and multivariate statistical methods;
- identify the applications and limitations of different data analyses;
- evaluate the sensory test objective in relation to selecting the appropriate test method and experimental setup;
- correctly interpret results of sensory experiments;
- reflect on sensory methods and data analysis tools in realistic sensory and consumer evaluation situations, demonstrate working knowledge of the statistical software program R.
Lectures: several topics related to the field of sensory science and consumer methods will be addressed. Practical's are split up in more and less intensively supervised practicals. The techniques and methods described in the lectures will be analysed in R with existing datasets, supported by video tutorials to review the main steps for each analysis. Students will conduct (in groups) a project management case on which they write a report. During intensively supervised practical's, students will gain empirical experience on how to conduct experiments, mostly in the PC rooms with visual stimuli. Here they will learn to design a balanced experimental design, design the questionnaire, prepare the samples, and collect the data.
Written exam and reportA written exam (70 %; individual mark), the group report of practical work (20%) and the individual performance during the course and assignments (10%) Attending all practical's is required. For the written exam at least an 5.5 is required to pass this course. Check the course guide for details on examination.
To be determined.
|Compulsory for:||MFT||Food Technology||MSc||G: Sensory Science||2MO|
|MNH||Nutrition and Health||MSc||D: Sensory Science||2MO|