|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. M Mars|
|Lecturer(s)||dr. ir. M Mars|
|Examiner(s)||dr. ir. M Mars|
Language of instruction:
Assumed knowledge on:
Advanced Statistics for Nutritionists, Knowledge on Food Composition
Principles of Sensory Science
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.
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.
- interactive discussions;
- individual writing assignement;
- practical work;
- statistical analysis of data with the statistical program R.
Written exam and written reports. The assessment strategy is being developed and will be elaborated in the course guide.
To be announced.
|Compulsory for:||BVG||Nutrition and Health||BSc||6AF|