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Sensory evaluation and food preferences
Provider: Faculty of Science

Activity no.: 5313-16-04-31
Enrollment deadline: 19/09/2016
PlaceDepartment of Food Science
Date and time19.09.2016, at: 00:00 - 31.10.2016, at: 16:00
Regular seats25
Activity Prices:
  - University staff/Non-profit750.00 €
  - PhD student (Open Market Agreement, Nova, VLAG)250.00 €
  - Other PhD students500.00 €
  - Industry/For-profit1,500.00 €
ECTS credits7.00
Enrolment Handling/Course OrganiserWender Bredie    E-mail address: wb@food.ku.dk
Written languageEnglish
Teaching languageEnglish
Scheme group noteDate of the course and End date of the course: 19-30 September 2016: E-learning module. 18-21 October 2016: Intensive course in Copenhagen, Denmark and Kristianstad, Sweden. October 2016 – January 2017: Individual assignment and preparation of report
Exam formCourse Participation; Written Assignment
Exam formParticipation in entire course
Exam detailsAssessment of course report
Course workload
Course workload categoryHours
E-learning50.00
Project work100.00
Lectures36.00
Preparation10.00

Sum196.00


Content
The University of Copenhagen offers a PhD course in Sensory Science this year in collaboration with Kristianstad University (Sweden), University of Turku (Finland) and NOFIMA (Norway). The course is given as an intensive course with contributions from Nordic experts in the field of sensory and consumer analysis. The course will cover principles and foundations for sensory evaluation and consumer research including food perception, food choice and acceptance. The course will also cover genetic aspects in olfaction and taste and how these factors influence consumer preferences. Furthermore, emphasis will be given on analysis of sensory and consumer data. The course is primarily open for European PhD students but non-European students are also welcomed.

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
• Effective assess, report and communicate sensory study results

Literature
Course materials will be handed out during the course.

Teaching and learning methods
The course follows three modules:

I. E-learning module introducing the fields of sensory science (19-30 September 2016)
II. Intensive course program in Copenhagen, Denmark and Kristianstad, Sweden, including networking opportunities (18-21 October 2016)
III. Individual assignment and preparation of a report (October 2016 - January 2017)

Remarks
Please enrol on the course by:

1) Expressing your interest by clicking on "Enrol" and
2) Completing a formal application form. This form is available on: http://food.ku.dk/english/calender/events/phd-course-in-sensory-evaluation-and-food-preferences/

Please save the application form with your information and send the document
by 3 August 2016 to Dorte Juncher (dju@food.ku.dk)

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* € 250 (other PhD students € 500)

University staff/Non-profit € 750

Industry/For-profit € 1500

* Under the Open Market for Postgraduate Courses in Denmark, NOVA-partners and VLAG. Full payment should be made also if only parts of the course are followed.

Provider:
University of Copenhagen (Denmark) in collaboration with Kristianstad University (Sweden) and University of Turku (Finland) and NOFIMA (Norway).

Course organizers:
Professor Wender Bredie (wb@food.ku.dk) and Karin Wendin (karin.Wendin@sp.se)

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

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