Food design - Sensory Analysis and Product Development, 15 Credits

Contents

The goal of the course is to provide basic knowledge about sensory analysis and product development and to increase the students ability  to critically study and analyse scientific literature in the field.

The course consists of two modules:
Module 1. Sensory analysis, 7,5 HE credits
Module 2. Product development, 7,5 HE credits

Module 1. Sensory analysis, 7,5 HE credits
This module consists of a general introduction to sensory analysis  what sensory analysis is, methods and how they are used. The course also provides a deeper theoretical and practical understanding of the different methods and when to use them. Also discussed are design, panel selection, panel training, premises and sensory scales. Students should develop their ability to identify problems and choose sensory methods based on how the problem is formulated and the purpose; carrying out sensory tests; statistically analysing, interpreting and presenting sensory data. The anatomy of sense organs and physiological factors are included to give a better understanding of human perception. Also discussed is the use of humans as measuring instruments - how we detect, discriminate and quantify  our sensations.

Module 2. Product development, 7,5 HE credits
In this module, issues such as project planning, recipe development, quality insurance, market research, food packaging and processes are covered. In the course, Swedish and international research within these fields will be considered.

Expected learning outcomes

Module 1. Sensory Analysis, 7,5 HE credits
On successful completion of the course, students will be able to:
Knowledge and understanding

• Describe sensory analysis in general, the most common methods, and know when to use them
• Understand the effect of the setting on sensory evaluation
• Understand panel recruitment, selection and training
• Describe human perception processes
• Understand the anatomy and physiology of the human senses

Skills

• Plan, organize and carry out commonly used sensory evaluation methods, including analysing, interpreting and reporting their results

Analytical ability and attitude

• Interpret and critically review scientific articles

Module 2. Product Development, 7,5 HE credits
On successful completion of the course, students will be able to:
Knowledge and understanding

• Describe the process of product development
• Describe types of quality system that can be used
• Identify and describe the effect of packaging on food quality
• Identify market trends
• Describe chemical and technological processes in food handling

Skills

• Plan, organize and carry out product development projects
• Apply tools for project planning within product development

Analytical ability and attitude

• Interpret and critically review scientific articles

Required Knowledge

Food and Nutrition, 90 ECTS including 15 credits thesis, or Restaurant and Culinary Arts, 90 ECTS including 15 credits thesis, or equivalent qualifications.

English proficiency equivalent to English B/6 from Swedish upper secondary education.

Form of instruction

The teaching consists of lectures, seminars and laboratory work. Seminars and laboratory work are compulsory.

Examination modes

Module 1. Sensory analysis.
Examination is conducted through a written exam, laboratory group work and active participation in seminars. Laboratory work and seminars are graded Pass or Fail.

Module 2. Product development.
Examination is done through individual written assignment (PM) including opposition, and oral presentation in groups. Oral presentation is graded Pass or Fail.

Full course.
To pass the course, all work must at least be graded Pass. To pass the course with distinction, both modules must be graded Pass with distinction.

A re-examination will be offered no later than two months after the ordinary examination, however, the re-examination will be offered no earlier than ten working days after the result of the ordinary examination has been announced and a copy of the student's exam is available for the student. For exams conducted during May and June, the first retest may be offered within three months of the regular examination.
In addition, at least one further re-examination must be offered within one year from the regular examination. In cases where exams or compulsory teaching elements cannot be repeated in accordance with current rules for re-examination and retraining, it may instead be replaced by another assignment. The scope and content of such a task must be proportionate to the missed mandatory element.
 
Deviations from the syllabus can be made for a student who has been granted educational support due to a disability. Individual adaptation of the examination form will be considered based on the student's needs. The form of examination is adapted within the framework of the syllabus's expected study outcomes. At the request of the student, the teacher responsible for the course, in consultation with the examiner, must promptly decide on an adapted examination form. The decision must then be notified to the student.
 
Students who fail at one examination have the opportunity to take part in renewed examination on a total of at least five occasions. A student has the right to request a change of examiner after two failed tests on parts of the course. The Director of Studies is contacted in such cases. The examinations based on this syllabus can be guaranteed for two years after the student's first registration on the course. Students who have been graded pass on a test cannot undergo a re-examination. In the event that the syllabus expires or undergoes major changes, students are guaranteed at least three examination opportunities (including ordinary examination opportunity) according to current syllabus for a maximum period of two years from the date the previous syllabus expired or the course ceased to be offered.

Equivalency credits
The equivalence of course credits (completely or partially) can be assessed (see the University's Code of Rules and Procedures). An application can be made on a special form according to the Student Services' directive.