Faculty of Science

Sensory evaluation and food preferences - 5 ECTS - 2020
Provider: Faculty of Science

Activity no.: 5313-20-04-31
	Enrollment deadline: 06/01/2020

Date and time

27.01.2020, at: 08:00 - 31.03.2020, at: 16:00

Regular seats

Activity Prices:

- PhD student (Open Market Agreement, Nova, VLAG)

2,250.00 kr.

- University staff/Non-profit

6,000.00 kr.

- Industry/For-profit

11,500.00 kr.

ECTS credits

5.00

Contact person

Wender Bredie E-mail address: wb@food.ku.dk

Enrolment Handling/Course Organiser

Wender Bredie E-mail address: wb@food.ku.dk

Written language

English

Teaching language

English

Scheme group note

Date of the course and End date of the course: 27, 28 and 31 January 2020: Three days intensive course in Copenhagen, Denmark. 1 February – 31 March 2020: Course report on sensory topic related to PhD studies.

Exam form

Course Participation; Written Assignment

Exam form

Participation in entire course

Exam details

Assessment of course report

Course workload

Course workload category	Hours
Project work	70.00
Lectures	25.00
Preparation	30.00

Sum	125.00

Content

The course is given as an intensive course in the field of sensory and consumer analysis. The principles and foundations for sensory evaluation and consumer research will be covered including the senses, sensation and perception, as well as learning and acceptance all in relation to foods. The most common sensory and consumer methodology is introduced and emphasis will be given on analysis of sensory and consumer data.

Learning outcome

• Knowledge about the principles of sensory measurement and evaluation methods used in sensory food research
• Knowledge about the biology of the senses and relation to food perception and acceptance
• Knowledge about the measurement of food preferences in different contexts
• Ability to critically assess scientific literature, design sensory experiments, analyse and give interpretation to results from sensory research

For the 5 ECTS course also
• Effective interpretation and communication of literature and/or sensory study results in a report

Literature

Course materials will be handed out during the intensive course.

Teaching and learning methods

The course consists of one or two modules:

I. Intensive course program in Copenhagen, Denmark including networking opportunities (27, 28 and 31 January 2020)

For the 5 ECTS course also
II. Individual assignment and preparation of a report (1 February – 31 March 2020)

Remarks

Admission to the course takes place upon application. Please express your interest by clicking on “Apply” and you will be contacted as soon as possible with information whether you are enrolled and link for payment will be forwarded in that case.

Costs
The course fee includes course materials, coffee/tea during breaks, lunches and networking dinner. Participants should cover their own expenses of travel and accommodation. The fee will depend on the affiliation of the participants as follows:

PhD students 2,250 DKK

University staff/Non-profit 6,000 DKK

Industry/For-profit 11,500 DKK

Full payment should be made also if only parts of the course are followed.

Provider
University of Copenhagen (Denmark).

Course organizers
Professor Wender Bredie and Professor Karin Wendin

Course Secretariat
Dorte Juncher (dju@food.ku.dk)

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