Required in stage
Optional in stage
First term
Second term
Both terms
Not organised
This year
Next year
Alternating years
External
Prerequisites
Taught by
Language of instruction
Duration
Identical coursesSensory Science (B-KUL-I0V34A)
Cannot be taken as part of an examination contractAims
The graduate of this course is expected to:
- describe the relevance/potential of food sensory science in food science and industry
- outline function and physiology of the human senses (smell, taste, touch, sight and hearing) and how they can interact
- analyze and identify the requirements for in vivo sensory tests (test room controls, product controls, panel controls)
- reproduce, recognize factors which influence sensory verdicts in designing a sensory experiment
- select and design appropriate sensory evaluation methods to answer specific sensory related questions
- get familiar with a practical setting to organize in vivo sensory tests
- be able to analyse and interpret sensory data in a correct way
- know and understand the application of various instrumental sensory methods
- analyse and interpret results of different instrumental analyses
- critically reflect on sensory literature
Previous knowledge
Knowledge about food & nutrition, basic chemistry, basic statistics.
Is included in these courses of study
Activities
3.5 ects. Sensory Science – Lectures (B-KUL-I0J19a)
Content
Introduction to sensory science
Sensory attributes and the way we perceive them
Food oral processing
Requirements for sensory testing
Factors influencing sensory verdicts
Measuring sensory responses
Guidelines for choice of sensory technique
Discriminative sensory tests
Descriptive sensory tests
Affective sensory tests
Sensory evaluation in quality control
Instrumental analysis of sensory qualities
Advanced statistical methods
Course material
PowerPoint slides, courseware available through Toledo
Handbook (compulsory):
Meilgard, M.C., Civille, G.V., Carr, B.T. Sensory Evaluation Techniques . 5th ed. ISBN 978-1482216905
Format: more information
Lectures with interaction and discussion
Is also included in other courses
0.5 ects. Sensory Science: Company visit to Haystack Consulting (B-KUL-I0J20a)
Content
Students will visit Haystack Consulting. More information on this company visit will be given in B-KUL-I0J19a.
Course material
Slides used during the company visit will be made available through Toledo.
Format: more information
Attendance and participation in the OLA –Company visit to Haystack is obligatory. Unauthorized absence for this company visit will be considered as a not participated for the entire OPO and will lead to failing the OPO. An absence is considered to be authorized in the following cases: (i) in the case of illness: if a doctor’s certificate is handed in within 5 working days following the absence; (ii) in case of other absences: a relevant certificate is handed in within 5 working days following the absence.