Sensory Analysis (2 cr)

Evaluation scale

H-5

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 10.9.-30.9.2022 University of Turku Medisiina campus
sensory testing 7.-30.9.2022 TUAS

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.

Pedagogic approaches and sustainable development

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

Completion alternatives

Optional implementation has to be proven by Eija Kulju.

Student workload

Food legislation 3cr: contact lessons in theory and group presentations. Student is required to do a learning diary, which is compulsory and will be grated. Theory lectures and presentations 12x2h and individual learning diary, total 82,5 hours student work.

Food hygiene 2cr: contact lessons in laboratory work, each work has a individually done compulsory pre-assignment. Laboratorywork includes surface hygiene, air quality monitoring and product mb quality. Laboratorywork is done in pairs, each work reported. There will be an exam for food hygiene part.