Sensory Quality - Complex Meal Situations, Second Cycle, 7.5 Credits

It is a challenge in choosing sensory methods to carry out assessments of complex meal situations. In recent decades there has been a radical change in how sensory methods are used, it applies to both professionals in industry as well as sensory scientists in academia. The course covers alternative methods for sensory profiling techniques. Students are given the task of describing the more traditional methods in sensory profile assessment and relate them to methods for rapid sensory profiling techniques.

ECTS Credits

7.5 Credits

Level of education

Second cycle, has only first-cycle course/s as entry requirements (A1N)

School

School of Hospitality, Culinary Arts and Meal Science