HNH-29803 Basic Sensory Science


Code last year: (HNE-29803)

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
Lecture9
Tutorial8
Practical20
Course coordinator(s)dr. ir. M Mars
Lecturer(s)dr. ir. M Mars
Examiner(s)dr. ir. M Mars

Language of instruction:

English

Assumed knowledge on:

Advanced Statistics for Nutritionists, Knowledge on Food Composition

Continuation courses:

Principles of Sensory Science

Contents:

Sensory sciences operates at the interface of Food Science, Consumer Behaviour and Human Biology. In this course the basics of this field will be covered, including:
- overview of where sensory research is used;
- biology of chemosensory perception (taste and smell);
- difference between analytical and hedonic measures;
- types of sensory panels and the research questions you can use them for;
- direct and indirect testing methods and consequences for statistical analysis;
- application of sensory research both to:
- assess the sensory profile of food products;
- understand the variation between individuals in chemosensory perception.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- describe the biology of chemosensory perception;
- select an appropriate sensory testing method based on a research question;
- execute simple sensory tests;
- statistically analyse (binominal and ANOVA), interpret and report the data from sensory tests.

Activities:

- lectures;
- interactive discussions;
- practical work;
- statistical analysis of data.

Examination:

Written exam and written reports As this is a new course, the assessment strategy is being developed and will be elaborated in the course guide.

Literature:

To be announced.

ProgrammePhaseSpecializationPeriod
Compulsory for: BVGNutrition and HealthBSc6AF