Program Overview

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Program Overview

The University of Copenhagen offers a course titled "Sensory Evaluation of Food" (NFOB15008U) as part of its BSc Programme in Food and Nutrition. This course delves into the realm of Sensory Science, where human senses are utilized to evaluate food quality.

Course Description

The course introduces students to the principles of sensory measurements, including discrimination, ranking, and scaling. It covers pitfalls in sensory evaluation, such as carry-over effects and response biases, and methods to address these issues in experimental settings. Special attention is given to performing difference tests, descriptive profiling, and consumer acceptance tests. The course also explores the challenges in sensory laboratories, working with sensory panels, and data analysis techniques.

Learning Outcomes

Upon completing the course, students should possess:

• Knowledge of the scope, implications, and background of sensory science
• Understanding of the common five senses and their interactions
• Familiarity with elementary concepts and terminology in sensory science
• Knowledge of basic data analytical approaches for assessing sensory data
• Understanding of factors influencing the validity of sensory judgments and practices
• Ability to train a panel and run a sensory laboratory
• Knowledge of how AI can be used in sensory evaluation

Skills and Competences

Students will acquire skills in:

• Assessing ethical and GDPR requirements for sensory tests
• Selecting assessors for an analytical sensory panel
• Managing a sensory panel
• Setting up and performing basic sensory tests
• Analyzing and interpreting sensory data
• Reflecting on basic sensory methods and their applications
• Understanding product quality as measured by senses and instruments
• Recognizing the role of sensory properties in consumer and food behavioral contexts
• Addressing ethical implications of running sensory tests with humans

Literature and Resources

Course literature is available on Absalon.

Teaching and Learning Methods

The course employs a variety of teaching methods, including lectures, interactive discussions, practical exercises, theoretical exercises, real-life cases, interactive demonstrations, Q&A sessions, and e-learning.

Workload

The course workload is distributed as follows:

• Lectures: 50 hours
• Preparation: 101 hours
• Theory exercises: 22 hours
• Practical exercises: 25 hours
• E-Learning: 6 hours
• Exam: 2 hours
• Total: 206 hours

Exam Details

The exam is an on-site written exam, lasting 2 hours, consisting of multiple-choice questions. Participation in at least 80% of the exercises is required. All aids are allowed except Generative AI and internet access.

Course Information

• Language: English
• Course code: NFOB15008U
• Credit: 7.5 ECTS
• Level: Bachelor
• Duration: 1 block
• Placement: Block 3
• Schedule: C
• Course capacity: No limitation
• Study board: Study Board of Food, Human Nutrition and Sports
• Contracting department: Department of Food Science
• Contracting faculty: Faculty of Science
• Course coordinators: Wender Bredie, Qian Janice Wang, and Bodil Helene Allesen-Holm

Additional Details

For data analysis, students need a laptop with a Windows-based operating system. The course is also available as continuing and professional education.