Sensory EvalutionLaajuus (2 cr)
Code: CA00DV29
Objective
The student is able to define the basics of sensory evaluation. The student is able to evaluate the sensory properties of the product. The student is able to present sensory evaluation methods and preference methods of products. The student is able to design a sensory evaluation panel for the evaluators. The student knows how to implement sensory evaluation as a tool for product development and quality assurance.
Content
Senses and their meaning
Sensing properties of food
Sensory measurement - sensory assessment methods and preferences of products
Organizing the sensory assessment rage
Sensory assessment as a tool of product development process
Qualifications
Food Production Processes, Planning of menus
Assessment criteria, satisfactory (1)
The student is able to define the basics of sensory evaluation. The student is able to recognize the sensory properties of the product. The student is able to name sensory evaluation methods and preference methods of products. The student is able to carry out sensory evaluation panel for panel evaluators. The student can define how sensory evaluation can be used as a tool for product development and quality assurance.
Assessment criteria, good (3)
The student is able to present the basics of sensory evaluation. The student is able to name the sensory properties of the product. The students is able to provide examples of sensory evaluation methods and preference methods for products. The student is able to plan and implement sensory evaluation panel for panel evaluators. Student is able to implement sensory evaluation as a tool for product development and quality assurance.
Assessment criteria, excellent (5)
The student is able to present the basics of sensory evaluation. The student is able to evaluate the sensory properties of the product. The student is able to present sensory evaluation methods and preference methods of products. The student is able to plan and implement sensory evaluation panel for panel evaluators. The student is able to apply sensory evaluation as a product development tool and in quality assurance.
Materials
Tuorila, H., Parkkinen, K., & Tolonen, K. (2008). Aistit ammattikäyttöön. WSOY Oppimateriaalit.
Tuorila, H., & Appelbye, U. (2008). Elintarvikkeiden aistinvaraiset tutkimusmenetelmät (2. p.). Palmenia Helsinki University Press.
Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2016). Sensory evaluation techniques (Fifth edition.). CRC Press, Taylor & Francis Group.