Study Guide

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

Materials

The course material for sensory evaluation and sensory testing part will be in University of Turku Moodle and material for sensory testing will be in Its course.

Book: Sensory Evaluation of Food Harry T. Lawless, Hildegarde Heymann ISBN: 978-1-4419-6488-5 (this book can be used to support studies)

Teaching methods

The course will include theory classroom teaching and team work. There will also be laboratorywork to organize and plan sensory testing which is done in pairs. Student will make a learning diary which will be basis of the evaluation.

Exam schedules

No exam.

International connections

International studies, practical skills, co-teaching, learning diary

Completion alternatives

Optional implementation has to be proven by Eija Kulju.

Student workload

Sensory analysis and sensory methods:
theory lectures in UTU 1,5 op
Sensory testing laboratory work:
laboratory tests in TUAS 0,5 op

Student will make a learning diary based on theory lectures and practical sensory testing in laboratory.

Content scheduling

Course is implemented in two parts: 1.5 cr sensory evaluation and sensory methods, which will be teached by dosent Oskar Laaksonen in University of Turku food chemistry. 0.5 cr sensory testing in laboratory will be teached by senior lecturer Eija Kulju and this part will be a laboratory work based in TUAS.

The course covers different analytical and hedonic sensory evaluation methods, such as discrimination tests, descriptive analyses and acceptance tests, and factors needed to organize the evaluations in sensory laboratory. Essential part of the course is the practical work where students organize evaluations in the sensory laboratory, analyze the results and report the work.

Timetable:
sensory evaluation and sensory methods september 2024 University of Turku Medisiina campus
sensory testing fall 2024 TUAS

Evaluation scale

H-5

Assessment methods and criteria

The student will make an individual learning diary based on theory lectures and practical sensory laboratory work. The learning diary is evaluated on a scale of 0-5.
Practical sensory laboratory work is a mandatory performance for passing the course.

Assessment criteria, fail (0)

The participants haven't complited all given tasks; individual learning diary and participated in practical sensory laboratory testing.

Assessment criteria, satisfactory (1-2)

The participant has completed acceptably all the tasks. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject

Assessment criteria, good (3-4)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant can combine the learned knowledge into earlier studied experience of the subject

Assessment criteria, excellent (5)

The participant has completed acceptably all the tasks and has taken actively part in the course. The participant knows and masters satisfactorly the main basic knowledge and methods of the given subject and can apply the knowledge in solving different problems. The participant has showed ability to create new importances in given subject with application of the knowledge