|Teaching method||Contact hours|
|Course coordinator(s)||prof. dr. ir. C de Graaf|
|dr. MA Stieger|
|Lecturer(s)||dr. MA Stieger|
|dr. JP Vincken|
|Examiner(s)||prof. dr. ir. C de Graaf|
|dr. MA Stieger|
|dr. ir. VWT de Wild|
Language of instruction:
Assumed knowledge on:
HNE-30506 Sensory Science I: Principles of Sensory Science.
This course comprises of plenary lectures and practical work. In this course, the food product is the key focus. To understand how consumers perceive a product, it is important to know what the physical properties of that product are. The students learn about the principles and methods to measure and interpret different product properties (instrumental measurements). In particular, oral processing is an important topic in this course. By means of a practical, the student explore the possibilities to measure product characteristics via instrumental measurements, such as texture analyses, colour measurements and GC-sniffing.
The topics covered by this course:
- instrumental analysis (texture analyses, colour measurements, aroma analyses, GC, MS-nose, Nuclear Magnetic Resonance, Near Infrared Spectroscopy, fluorescence measurements);
- oral processing (including retronasal release).
After the course, the student is expected to:
- know and understand the application of various instrumental analysis methods;
- perform basic instrumental analyses;
- analyse and interpret the results of different instrumental analyses;
- understand the effects of oral processing including the measurement of these processes.
- practical exercises.
The assessment of this course will be based on:
- a written exam with open questions;
- two reports for the practical assignments.
Written exam and the reports will be weighed 67% and 33%, respectively.
Part of the book:
Lawless and Heijman. Sensory Evaluation of Food: Principles and Practices. 2nd ed. ISBN: 13 978 1441964878.
|Compulsory for:||MFT||Food Technology||MSc||G: Sensory Science||3WD|
|MNH||Nutrition and Health||MSc||D: Sensory Science||3WD|