Sensory EvaluationLaajuus (4 ECTS)

Objective

The student understands the significance of the sensory evaluation in the food field (e.g., as a part of the product development and quality control). The student knows the function of senses in the sensory evaluation and s/he is able to use various evaluation methods in testing of food sensory properties (structure, odor, flavor and appearance). The student can act as a participant in a sensory evaluation and also, s/he can prepare the evaluations and interpret the results obtained from the evaluation.

Content

1. The role of sensory evaluation in the food field. The common test methods for the sensory evaluation in the food field.

2. Participation in the sensory evaluation and preparation of the sensory evaluation.
3. Analyzing and reporting the results of the sensory evaluation.

Qualifications

Food Manufacturing Techniques
Basic Course in Statistics

Assessment criteria, satisfactory (1)

1. The student can describe why and how the sensory evaluation is used in the food industry. The student can name common sensory evaluation methods.

2. The student can explain the principles of the sensory evaluation. S/he 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 can describe the most typical methods of sensory evaluation and is able to explain where and why those descriptions are used in the food business.

2. The student can prepare on his/her own initiative the most common sensory evaluation methods and is able to participate in the evaluations.

3. The student can interpret and report the result obtained from the evaluation and is able to take a stance on the meaningfulness of the results.

Assessment criteria, excellent (5)

1. The student can choose an appropriate method for different kind of situations.

2. The student can work as an evaluator and is able to plan and carry out sensory evaluation methods carefully.

3. The student can estimate critically the results obtained by the sensory evaluation. The student is able to draw inferences and interpretations of the results and is able to suggest the most appropriate solutions based on the results.