Sensory EvaluationLaajuus (5 cr)

Course unit code: TX00FO58

General information

Credits: 5 cr

Objective

The student understands the functioning of the senses in the evaluation of foods and is able to utilize sensory evaluation methods in assessing raw materials and finished food products. The student can act as an evaluator, conduct sensory assessments, and interpret the obtained results. Additionally, the student can apply statistical methods in processing and interpreting the results.

Content

• The most common sensory evaluation methods
• Participation in sensory evaluation, conducting assessments, and reporting the results.
• The role of sensory evaluation in quality management and product development.
• Statistical methods as tools for processing sensory evaluation results.

Qualifications

Statistics and Design of experiments
Food Chemistry

Assessment criteria, satisfactory (1)

• The student has basic knowledge of the role of senses in the evaluation of food.
• The student can use some sensory evaluation methods under guidance, organize evaluation sessions, and act as an assessor.
• Interpretation of results is at a basic level.
• The use of statistical methods is limited.

Assessment criteria, good (3)

• The student demonstrates a good understanding of the role of senses in the evaluation of food.
• Utilization of sensory evaluation methods is fluent. The student can organize evaluation sessions and is also proficient as an assessor.
• Interpretation of results is clear. The use of statistical methods is quite skillful.

Assessment criteria, excellent (5)

• The student demonstrates an excellent understanding of the role of senses in the evaluation of food.
• The utilization of sensory evaluation methods is diverse and professional. The student independently and skillfully acts as an organizer and assessor in evaluations.
• The interpretation of results is profound and well-founded. • The use of statistical methods in processing and interpreting results is convincing