MVI240 Sensory Science

Introduction to anatomy and physiology relevant for sensory analysis. Sensory analysis for research and industry purpose. Training of assessors and conducting a sensory task. Students will be trained as panel leaders and also as assessors. Journals describing the practical exercises will be evaluated by the teachers.

• Anatomy and physiology for sensory science, the senses, sensory function
• Principles of good practice
• Discrimination testing (theory and practice)
• Descriptive testing (theory and practice)
• Analysis and interpretation of descriptive data, panel performance
• Sensory-instrumental correlations
• Introduction to consumer testing (qualitative and quantitative)
• Rapid descriptive sensory methods
• Sensory quality control

The knowledge, skills and general competence incorporated in this course may contribute to the achievement of the UN's sustainability goals in the context of food-related consumer behavior and consumption, especially goals No. 3: Good health and well-being and No. 12 Responsible consumption and production.

Knowledge: The students will be familiar with concepts, methods, applications and established knowledge in the field of sensory science in relation to food.

Skills: Students will be able to plan and conduct sensory tests, using trained panelists and untrained consumers. They will also be able to process data, interpret and communicate results from the tests. The students will also be able to read and discuss relevant literature (research papers) in the field. The student is able to perform the preparations, techniques and analyses employed in the course. The student masters the instruments and equipment used in the course.

General competence: The students will be able to solve research or industry problems in the field of sensory analysis, by choosing the right tests for the right objectives. The students will also be able to understand and discuss relevant scientific literature.