| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Course title | Sensory and Consumer Science |
| Course code | PārZ6022 |
| Credit points (ECTS) | 4.5 |
| Total Hours in Course | 121.5 |
| Number of hours for lectures | 10 |
| Number of hours for laboratory classes | 38 |
| Independent study hours | 72 |
| Date of course confirmation | 19/02/2014 |
| Responsible Unit | Institute of Food |
| Course developers | |
| Dr. sc. ing., asoc. prof. Evita Straumīte |
|
| Prior knowledge | |
| PārZ4014, Sensory Evaluation of Food Products |
|
| Course abstract | |
| The study course gives an information about the history of sensory and consumer science formation. It acquaints with sensory and consumer methods, their application in food quality control and research work, the organization of consumer tests and panel selection, experimental design and data analysis. | |
| Learning outcomes and their assessment | |
| Theoretical knowledge about sensory and consumer studies, the psychology of consumer preferences and the latest trends in market and consumer research, organisation of consumer tests and statistical tools for collection and processing of data, interpretation, assessment of sensory abilities – lectures and test.
Practical knowledge about consumer test design in food product development, collection of information from sensory and consumer data, the interpretation of the obtained data, the skills how to evaluating the sensory abilities of assessors – laboratory works and independent work. Competence – to be able apply theoretical and practical knowledge about sensory and consumer studies, independently formulate and critically analyse opinion of received data from consumers tests – laboratory works and independent work. |
|
| Course Content(Calendar) | |
| 1.Lecture (2 h) – Structure of the study course. The contribution of sensory and consumer science to the development of food products. The relationship of physiology and psychology to sensory evaluation.
2.Laboratory work (3 h) – Screening test for panellist’s capabilities (flavour, taste, sensibility threshold for basic taste and products). Data analysis and interpretation. 3.Lecture (3 h) – International standards in sensory and consumer science. Design of sensory evaluation tests (methods, recruitment and selection of panellists, place of sensory evaluation etc.). Development of sensory methods for characterisation of food product quality. Sensory claims and principles of their development. 4.Laboratory work (5 h) – Different consumer methods for food product sensory evaluation (Line scale, Hedonic scale, CATA, RATA, Just about Right, Mapping/Napping etc). Data analysis and interpretation. 5.Laboratory work (3 h) – Different consumer methods for food product sensory evaluation. 6.Lecture (3 h) – Data analysing methods using statistical techniques (Excel, SPSS; FIZZ, SIMS, Compusense etc.) and interpreting the results. 7.Laboratory work (3 h) – Sensory evaluation data analysing methods and interpretation. 8.Independent work (24 h). 9.Presentation of independent work (2 h). |
|
| Requirements for awarding credit points | |
| Test with a mark is formed follows:
•attendance at least 80% of the lectures (20%); •laboratory work must be completed and results analysed (25%). •developed and presented independent work (40%); •successfully write a theory test (15%). |
|
| Description of the organization and tasks of students’ independent work | |
| Independent work – use of consumer test methods (scale methods, hedonic scale, CATA, JAR, Mapping, Time Intensity, etc.) for product quality assessment; sensory evaluation design – selection of assessors, evaluation methodology, processing, analysis and interpretation of the obtained results. | |
| Criteria for Evaluating Learning Outcomes | |
| The test with a mark is formed as the mean arithmetic of the tests results and the presentation of the independent work. A test is successfully written if at least 50% of the answers are correct. | |
| Compulsory reading | |
| 1.Hoyer W. D. Maclnnis D. J. Consumer behavoir, 4th Edition, Boston: Houghton Mifflin, 2007.
2.Baran R. J. Customer relationship management: The foundation of contemporary marketing strategy / Baran R.J., Galka R. J.. Second edition. New York, London: Routledge/Taylor & Francis Group, 2017. 3.Moskowitz H. R., Porretta S., Silcher M. Concept researh in food product design and development, Iowa : Blackwell Publishing, 2005. 4.Moskowitz, Howard R. Sensory and consumer research in food product design and development / Howard R. Mailgaard, Morten C., Carr, Thomas B., Civille, Gail Vance Sensory Evaluation Techniques, 4th Edition, CRC Press, Taylor&Francis Group, 2006. |
|
| Further reading | |
| 1.Strautniece E. Pārtikas produktu sensorā novērtēšana, LLU, PTF, Jelgava, 2004.
2.Bilgin M. H. Consumer behavior, organizational strategy and financial economics: Proceedings of the 21st Eurasia Business and Economics Society Conference. 1st edition. New York, NY: Springer Berlin Heidelberg, 2018. 3.Stone, H., Sidel J.L. Sensory evaluation practices, Third Edition, USA: Elsiver Academic Press, 2004 4.Ebster C. Store design and visual merchandising: Creating store space that encourages buying / Ebster C. and Garaus M. New York, NY: Business Expert Press, 2011. |
|
| Periodicals and other sources | |
| Food Quality and Preference
Food Research International Food Chemistry Current Opinion in Food Science |
|
| Notes | |
| Mandatory course for students of the Master's Degree programme “Food science” | |