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
When is the course offered?
-
Prerequisites: 90 credits in a main area where a degree project of 15 credits is included. The applicant must also have qualifications corresponding to English 6 or English B.
Selection: Academic points
Application code: X6900