Kaisa_2012_3_photo by Veikko Somerpuro

FOOD-117

Literature exam (2 h) on basics of sensory science

Literature for the exam:
Lawless, H. & Heymann, H. Sensory evaluation of food. Principles and practices. Springer, 2010.
Chapters 1, 2, 4 (excluding equations), 7 (excluding appendixes), 10, 13 (only pages 303-308), 14 and 15.

Enrol
12.11.2019 at 08:00 - 2.12.2019 at 23:59

Timetable

DateTimeLocation
Thu 12.12.2019
12:00 - 16:00

Description

This course is compulsory (and available) for those students who wish to enroll the course Advanced Sensory Science, but do not have previous studies (basic knowledge) of sensory food science.

After the course (passing the exam) the student understands the basics of the senses and sensory food science (basic procedures, scales, panels, and data analyses).

1st year (prior to Advanced Sensory Science). Period II,III.

Basics of the senses (especially the chemical senses) and sensory food science.

Literature for the exam will be announced on the course site.

Written exam, graded using a scale of 0–5.

This exam is available only for those students, who cannot participate in the bachelor level course (in Finnish) ETK-240 Aistinvaraisen tutkimuksen perusteet.

Literature examination in a general exam day (2 hours).

N.N.