MVI340 Sensory and Consumer Science

• Brief introduction to anatomy and physiologi related to sensory science
• Introduction to the use of sensory analysis in research and industry
• Sensory methods and reporting of sensory results
• Qualitative and quantitative methods for consumer testing
• Acceptance, food choice and consumer attitudes
• Statistics and multivariate analysis of sensory data
• Segmentation of consumers, factors that influence perception and preferences for food as well as general consumer understanding

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

Skills: Students will be able to plan and conduct sensory tests and consumer tests, using trained judges and untrained consumers. They will also be able to process data, interpret and communicate results from the tests. The students will be able to search and understand relevant literature in the field. The students will be able to perform the preparations, techniques and analyses employed in the course. The students will master the instruments and equipment used in the course.

General competence: The students will be able to solve research or industry issues in the field of sensory analysis and consumer research. The students will also be able to interpret and discuss relevant literature through reflection and critical thinking. Students practice collaboration, group presentations, and data analysis techniques that can also be used in other subjects.

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.