Sensory analysisLaajuus (2 cr)
Code: TE00CW82
Credits
2 op
Objective
Upon completing the course, the student will:
- Understand the importance of sensory evaluation in assessing food quality
- Be familiar with the most commonly used sensory evaluation methods for food quality
- Understand the factors required for organizing sensory evaluations
- Be able to participate as a member of a sensory evaluation panel
Content
Fundamentals of sensory evaluation methods for food quality are covered both in theory and practice. The course discusses the functioning of senses and sensory-active compounds in foods. It addresses the basics of analytical sensory methods and sensory consumer studies. The themes of the course relate to the United Nations Sustainable Development Goals, particularly Goal 3: Good Health and Well-being, and Goal 13: Sustainable Use of Resources.