Sensory Evaluation of FoodLaajuus (2 cr)

Content

Type of course
Optional

Level of course
Professional studies

Objective of course
Students will familiarize themselves with the theory of sensory methods of foodstuffs and learn to do sensory tests.

Course contents
- terminology of sensory methods
- principles and objects for sensory methods
- tasting and smelling tests for evaluators
- arrangement and interpretation of sensory tests

Teaching methods
Lectures and laboratory exercises

Assessment methods
Written assignments, examinations, laboratory exercises and reports on them

Prerequisites
None

Required/Recommended reading
lecture materials

Name of lecturer(s)
Ms Mervi Tapola-Salminen

Year of study
First, second or third year

Semester
Autumn semester, periods 1-2

Language of instruction
Finnish