Sensory Quality - Complex Meal Situations, Second Cycle, 7.5 credits

Learning outcomes

Knowledge and understanding
On completion of the course, the student shall be able to

• Describe the evolution of the methods used for sensory profiling.
• Explain advantages and disadvantages of using alternative methods for sensory profile techniques.

Competence and skills
On completion of the course, the student shall be able to

• Propose methods for rapid sensory profiling techniques in the design of studies based on a given industrial case within the field of food pairing.
• Analys and interpret sensory data collected according to selected methods for rapid sensory profiling techniques.

Judgement and approach
On completion of the course, the student has the ability to

• Demonstrate a scientific and critically approach in the interpretation of sensory assessments of complex meal situations.

Content

The course will be given the opportunity to formulate proposals on sensory experiments for complex meal situations where multiple products are assessed simultaneously.

In recent decades, there has been a radical change in how sensory profiling techniques are used. The changes applies to both professionals in industry as well as sensory scientists in academia. The new methods have been developed to be carried out in less time and factors such as selection panels and sensory training has changed. The course covers alternative methods for sensory profiling techniques. Students will be given tasks to explain the more traditional methods and relate them to methods for rapid sensory profiling techniques.

Methods for processing, analysis and interpretation of data is tested through exercises. During the course, a web-based computer program (EyeQuestion) for processing sensory data will be assigned.

Examinations and grades

Quiz - Sensory Methods, 2 credits (Code: M100)
Grades used are Fail (U), Pass (G) or Pass with Distinction (VG).

Case studies, 3 credits (Code: M200)
Grades used are Fail (U), Pass (G) or Pass with Distinction (VG).

Statistical Excercise, 2.5 credits (Code: M300)
Grades used are Fail (U), Pass (G) or Pass with Distinction (VG).

According to the Higher Education Ordinance, Chapter 6, Section 18, a grade is to be awarded on the completion of a course, unless otherwise prescribed by the university. The university may determine which grading system is to be used. The grade must be determined by a teacher specifically nominated by the university (the examiner).

In accordance with university regulations on grading systems for first and second-cycle courses and study programmes (Vice-Chancellor’s decision ORU 2018/00929), one of the following grades is to be used: fail (U), pass (G) or pass with distinction (VG). For courses included in an international master’s programme (60 or 120 credits) or offered to the university’s incoming exchange students, the A to F grading scale is to be used. The vice-chancellor, or a person appointed by them, may decide on exceptions from this provision for a specific course, if there are special grounds for doing so.

The grades used on this course are Fail (U), Pass (G) or Pass with Distinction (VG).

Comments on grades

For the course credit G (passed) Quiz - Sensory Methods (M100), Case Studies (M200) and Statistical Exercise (M300) have achived the credits G. For the course credit VG (well done) the Case Studies (M200) and the Statistical Exercise (M300) need to have achived the credit VG.

Modes of assessment

Quiz - Sensory Methods (M100): Written Exam

Case studies (M200): Written Assignment

Statistical Excercise (M300): Written Assignment

For students with a documented disability, the university may approve applications for adapted or other modes of assessment.

For further information, see the university's local examination regulations.

Specific entry requirements

90 credits in a main area where a degree project of 15 credits is included. The applicant must also have qualifications corresponding to English 6 or English B.

For further information, see the university's admission regulations.

Other provisions

Students who have been admitted to and registered on a course have the right to receive tuition and/or supervision for the duration of the time period specified for the particular course to which they were accepted (see, the university's admission regulations (in Swedish)). After that, the right to receive tuition and/or supervision expires.

Reading list and other learning resources

Required Reading

Delarue, Julien, Lawlor, Ben J. and Rogeaux, Michel (2015).
Rapid Sensory Profiling Techniques and Related Methods. Applications in New Product Development and Consumer Research
United Kingdom: Woodhead Publishing