Study Guide

Objective

The student understands sensory function in food evaluation. S/he is able to use sensory evaluation methods for evaluating food raw materials and finished products. The student is able to act as a panelist himself/herself, carry out sensory evaluations and interpret the results obtained. The student is also able to use statistical methods for processing and interpreting results.

Content

1. The most common methods of sensory evaluation (primary taste test, difference tests and descriptive analysis)
2. Participation in the sensory evaluation, implementation of the evaluation and reporting of the results
3. Statistical methods as a tool for processing results

Prerequisites

Johdanto bio- ja elintarvikeprosesseihin

Assessment criteria, satisfactory (1)

The student is able to
- demonstrate learning in the core content of the course
- use individual professional concepts correctly
- distinguish between non-theoretical and theoretical information
- act in individual professional situations as instructed

Assessment criteria, good (3)

The student is able to
- demonstrate an understanding of concepts and professional knowledge in the field
- estimate and limit the amount of information needed
- operate well in typical professional duties and contexts

Assessment criteria, excellent (5)

The student is able to
- use the concepts and knowledge of the field systematically
- evaluate and use various information sources
- apply professional information in professional assignments
- act independently and responsibly in professional contexts

Further information

Course includes laboratory work