Opinto-opas

Objective

The student understands the significance of sensory evaluation in food engineering (e.g. as a part of product development and quality control). The student knows the function of senses in sensory evaluation and he or she is able to use various evaluation methods in testing of food sensory properties (texture, odor, flavor and appearance). The student can act as a participant in a sensory evaluation test, and he or she can also prepare and implement sensory evaluation tests and interpret the results obtained from them.

Content

1. Role of sensory evaluation in food engineering. The most common test methods for sensory evaluation in the field of food engineering (e.g. discrimination test, descriptive test and consumer panel)
2. Participation in a sensory evaluation and preparation and implementation of a sensory evaluation test.
3. Analyzing and reporting the results of a sensory evaluation test.

Evaluation scale

0-5

Assessment criteria, satisfactory (1)

1. The student can describe why and how sensory evaluation is used in the food industry. The student can name common sensory evaluation methods.
2. The student can explain the principles of sensory evaluation. He or she is able to prepare evaluations and participate in the evaluations by following the given instructions.
3. The student can interpret and report the results obtained from the evaluation by following the given instructions.

Assessment criteria, good (3)

1. The student is able to express in his or her own words the common sensory evaluation methods and he or she can also explain why and where these methods are used.
2. The student can arrange the most typical sensory evaluation sessions by herself or himself and also, is able to participate in evaluations.
3. The student can report and analyze the results obtained from the evaluations and also evaluate the sensibility of the results.

Assessment criteria, excellent (5)

1. The student is able to select the suitable evaluation method for the different purposes.
2. The student can carefully and independently plan and organize the most typical sensory evaluation sessions and is also able to participate in the evaluations.
3. The student can critically evaluate the results obtained and make conclusions and interpretations from the results. He or she is also able to suggest suitable solutions on the basis of the results.

Assessment criteria, approved/failed

1. The student can describe why and how sensory evaluation is used in the food industry. The student can name common sensory evaluation methods.
2. The student can explain the principles of sensory evaluation. He or she is able to prepare evaluations and participate in the evaluations by following the given instructions.
3. The student can interpret and report the results obtained from the evaluation by following the given instructions.