Sensory Analysis (2cr)
Code: TE00BX90-3001
General information
- Enrollment
- 01.06.2021 - 12.09.2021
- Registration for the implementation has ended.
- Timing
- 30.08.2021 - 31.12.2021
- Implementation has ended.
- Number of ECTS credits allocated
- 2 cr
- Local portion
- 2 cr
- Mode of delivery
- Contact learning
- Unit
- Engineering and Business
- Campus
- Kupittaa Campus
- Teaching languages
- English
- Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Unfortunately, no reservations were found for the realization Sensory Analysis TE00BX90-3001. It's possible that the reservations have not yet been published or that the realization is intended to be completed independently.
Evaluation scale
H-5
Objective
The participant knows the principles of human sensory system and use of different senses in food sensory quality assessment. Students can name and identify different food features that will effect on food sensory quality. Students can perform basic taste test and different sensory tests. The participants know how different sensory tests are used in product development and quality control. Students can name basic sensory tests.
Content
- human sensory system and sensory function
- organizing basic taste test
- sensory evaluation methods
- organizing sensory tests