Sensory Analysis (2 cr)
Code: TE00BX90-3001
General information
Enrollment
01.06.2021 - 12.09.2021
Timing
30.08.2021 - 31.12.2021
Number of ECTS credits allocated
2 op
Mode of delivery
Contact teaching
Unit
Engineering and Business
Campus
Kupittaa Campus
Teaching languages
- English
Degree programmes
- Degree Programme in Biotechnology and Chemical Engineering
Teachers
- Eija Kulju
Groups
-
PBIOKES19
-
PBIOKES19elintarvikePBIOKES19elintarvike
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
Evaluation scale
H-5