Study Guide

Objective

Student is able to define the basics of sensory evaluation. Student is able to evaluate the sensing properties of the product. Student is able to present sensory evaluation methods and preference methods of products. Student is able to design a sensory evaluation for rag evaluators. Students know 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

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.

Teaching methods

Lectures, exercises and learning assignment 2 op

Student workload

The student's total work volume is 54 hours, of which 44 hours of independent studies, online teaching 6 h and contact teaching at the sensory laboratory 4 h.

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student is able to define the basics of sensory evaluation. Student is able to recognize sensing properties of the product. Student is able to designate sensory evaluation methods and preference methods for products. Student is able to carry out sensory evaluation for rag evaluators. Students can determine how sensory evaluation can be used as a tool for product development and quality assurance.

Assessment criteria, good (3)

Student is able to present the basics of sensory evaluation. Student knows how to name the sensing properties of the product. Student is able to give examples of sensory evaluation methods and preference methods of products. Student is able to plan and implement a sensory assessment for rag evaluators. Student is able to implement sensory evaluation as a tool for product development and quality assurance.

Assessment criteria, excellent (5)

Student is able to present the basics of sensory evaluation. Student is able to evaluate the sensing properties of the product. Student is able to present sensory evaluation methods and preference methods of products. Student is able to plan and implement a sensory assessment for rag evaluators. Student is able to apply sensory assessment as a tool for product development and quality assurance.

Assessment methods and criteria

Exercises, learning assignment and active participation

Qualifications

Food Production Processes, Planning of menus