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Sensory Analysis (2 cr)

Code: TE00BX90-3003

General information


Enrollment
02.07.2023 - 11.09.2023
Registration for the implementation has ended.
Timing
01.08.2023 - 31.12.2023
Implementation has ended.
Number of ECTS credits allocated
2 cr
Local portion
2 cr
Mode of delivery
Contact learning
Unit
Engineering and Business
Teaching languages
Finnish
Degree programmes
Degree Programme in Biotechnology and Chemical Engineering
Teachers
Eija Kulju
Groups
PBIOKES21A
PBIOKES21A
PBIOKES21B
PBIOKES21B
Course
TE00BX90
No reservations found for realization TE00BX90-3003!

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

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