Kaisa_2012_3_photo by Veikko Somerpuro

In this exceptional situation labworks are cancelled and course will continue remotely in Moodle.

13.12.2019 at 09:00 - 20.1.2020 at 23:59


Here is the course’s teaching schedule. Check the description for possible other schedules.

Mon 13.1.2020
14:15 - 15:45
Fri 17.1.2020
08:15 - 09:45
Mon 20.1.2020
14:15 - 15:45
Fri 24.1.2020
08:15 - 09:45
Mon 27.1.2020
14:15 - 15:45
Fri 31.1.2020
08:15 - 09:45
Mon 3.2.2020
14:15 - 15:45
Mon 10.2.2020
14:15 - 15:45
Fri 14.2.2020
10:15 - 13:45
Fri 21.2.2020
08:15 - 09:45
Thu 19.3.2020
12:15 - 13:45
Fri 24.4.2020
09:15 - 14:45

Conduct of the course

In this exceptional situation labworks are cancelled and course will continue remotely in Moodle. Course consists of extended reports.


The course is optional for all students in food sciences but recommended for students who specialize in the module of Product Development in the Food Sector (Tuotekehitys elintarvikealalla).

ETK-240 Aistinvaraisen tutkimuksen perusteet (for Finnish speaking students) or FOOD-117 Literature Examination, Sensory Science (for non-Finnish speaking students), or equivalent basic knowledge of sensory food science. Basics of statistics (ME-004 (Y130A) Tilastollisen ajattelun perusteet and ME-005 (Y130B) Tilastollisten menetelmien perusteet, or equivalent knowledge).

Studies of statistics (especially multivariate methods such as PCA) are highly recommended (e.g., FOR-007 (Y131) Tilastollisia malleja: Yleistettyjen lineaaristen mallien perusteet, or equivalent courses).

After the course the student can design and conduct a sensory study, analyze the results using relevant statistical methods and report the study applying principles of scientific writing. The student can conduct sensory research using both trained (generic descriptive analysis) and untrained panels (consumer research), and analyze the data. Skills of teamwork and scientific writing will be developed.

1st year (recommended). Periods III (lectures and laboratory exercises) and IV (teamwork and final seminar).

Advanced methods of sensory food science in theory and practice, including descriptive analysis and measurement of consumers’ responses. Design and implementation of sensory studies (choosing appropriate methods, scales and panelists) for given food samples.

Lawless, H. & Heymann, H. Sensory evaluation of food. Principles and practices. Springer, 2010. Additional literature will be shared on the Moodle site of the course.

Lectures introduce theoretical background for the methods that will be used in the laboratory exercises. During the exercises and teamwork, data from sensory studies will be collected in the sensory laboratory and field, analyzed statistically, and reported using the principles of scientific writing.

Using a scale of 0–5. Weights: Written report of exercises 40%, written report of teamwork 50%, and participation in sensory studies as a panelist 10%.

Maximum number of students is 32. Priority will be given to students choosing the study module of Product Development in the Food Sector. Kurssin voi suorittaa myös suomen tai ruotsin kielellä.

Lectures, two laboratory exercises with a joint written report, and a teamwork (sensory study of a given topic) with a written report and oral presentation.


Replaces the former course 840015 (ET245) Aistinvaraisen tutkimuksen jatkokurssi 5 cr.