MCB-33306 Integrated Sensory Science

Course

Credits 6.00

Teaching methodContact hours
Lecture14
Practical82
Independent study
Course coordinator(s)dr. B Piqueras Fiszman
Lecturer(s)prof. V Fogliano
dr. B Piqueras Fiszman
C van Twisk
Examiner(s)prof. dr. ir. JCM van Trijp

Language of instruction:

English

Assumed knowledge on:

Principles of Sensory Science; Advanced Sensory Methods and Sensometrics; Instrumental Sensory Science; Advanced Statistics (MAT-24306 Advanced Statistics for Nutritionists or MAT-20306 Advanced Statistics).

Continuation courses:

Thesis within the Sensory Science Specialization of MFT or MNH.

Contents:

This course is under development, so course content may deviate slightly from this description, check the course reader. This integrated sensory science course aims to develop insight in and advanced practical skills on the relationships between instrumental data on physical and chemical properties of food, sensory perceptual data from panel members, and data on consumer preferences. The student will learn to study and understand the associations between process and product variables on the one hand and sensory perception and consumer preference on the other hand in an integrated way. The student will work on case food studies - consumer oriented sensory science problems as experienced by sensory specialists working in a food industry. This gives the student a practical insight in required instrumentation of advanced food-consumer-oriented sensory experiments. Advanced tools for instrumental measurements are combined with advanced tools for sensory data analysis. Instrumental measures, carried out within the context of intensive practical's, depend on the specific problem, but may include GC-MS, olfactometry (GC-sniff and olfactometer), gustometry, texture analysis, fluorescence measurement, NIR/NIT, NMR and color/video measurements. Panel testing is carried out with QDA (quantitative descriptive analysis), and preference will be assessed using a consumer research methods. Students will link these three sets of results with the help of the statistical models that they have previously learned in the Sensometrics course.

Learning outcomes:

After successful completion of the course students are expected to be able to:
- identify the most common challenges that food companies face on a daily basis;
- plan and organize a protocol in order to address a given industry problem/goal;
- know which instrumental analysis methods to address a specific research problem;
- apply the most convenient instrumental analysis methods;
- know which sensory and consumer tests are available and make an informed decision on the most convenient one(s);
- plan adequately an experimental design (questionnaire design, sample preparation, order of presentation, number of subjects needed, etc.);
- analyze independently the results of instrumental, sensory, and hedonic data;
- critically reflect on the results and use synthesis skills to extract the most relevant information from their experiment;
- communicate effectively their relevant results (written and orally);
- give managerial advice on the most favorable solutions to the company providing a robust rationale for the procedure followed.

Activities:

- lectures. Students will attend lectures in which various teachers from various disciplines (e.g. FCH, FPH, FQD, HNE, MCB) will focus on food- Consumer sensory issues. Emphasis will be on statistical modelling of instrumental data - sensory perception - consumer preferences;
- practicals. There will be practicals on instrumental aspects ('chemical lab'), panel testing on sensory perception, and on consumer preferences, and focused practical training on sensometrics and statistical modelling;
- in small groups students will report, both orally in the form of a presentation, and written in the form of report.
- the report on the practical will include an evidence-based recommendation for new product development in terms of product properties and marketing positioning.

Examination:

- an individual report of the practical work and the analyses of the data (75 %; individual mark);
- the group presentation and performance during the course (25%);
Attending all practical's is required. For the report at least an 5.5 is required to pass this course.
Check the course guide for details on examination.

Literature:

Reader.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScG: Sensory Science4WD
MNHNutrition and HealthMScD: Sensory Science4WD