MCB-33306 Integrated Sensory Science

Course

Credits 6.00

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 given in 2015 for the first time and under development, so course content may deviate slightly from the following 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 colour/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:

The objective of the course is for the student to acquire technological and statistical tools and skills to solve realistic problems with respect to sensory perception and consumer preferences in the frame of food design in industries.
After successful completion of the course students are expected to be able to:
- describe physical- chemical properties and chemical processes which are important for changes in sensory and texture properties during processing and/or storage of foods;
- analyse product properties, sensory perceptions, and consumer preferences in an integrated way, and apply the available tools to do so;
- understand and apply the principles and multivariate statistical methods that are being used to relate physical-chemical properties of foods to sensory perception and consumers'food preference;
- formulate, qualitatively and quantitatively, solutions to address the design of food products in relation with the sensory perception.

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;
- practical's. There will be practical's 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:

A written exam (60%; individual mark) and the group presentation and report (40%) both contribute to the final mark. Attending all practicals is required. A sufficient mark for the written exam is required to pass the course. Check the course guide for details on examination.

Literature:

Reader.