|
HU Credits:
2.5
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
biochemistry & food sciences
Semester:
1st Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Prof. Masha Niv
Coordinator Office Hours:
thursday 10:00-11:00
Teaching Staff:
Prof Masha Niv
Ms. Nitzan Dubovski
Ms.
Course/Module description:
Design and practice of sensory tests. Application of different scales (ratio, interval, ranking, nominal), computational analysis and interpretation of the results.
Determination of detection and recognition thresholds of tastants and perceived strength. Planning and execution of duo-trio, triangle, two-choice tests etc, hedonic parametric tests for food items.
Participation in tasting labs and in computer exercises is mandatory.
Course/Module aims:
Practice the design,performance and interpretation of sensory evaluation tests.
Learning outcomes - On successful completion of this module, students should be able to:
Upon successful completion of the course, the students will be able to match a suitable sensory test to a food manufacturer's question (for example: is the sweetness of the product agreeable? Can the product be distinguished from the same product by the competitor, etc.) to plan and carry out the test, to analyze the results and integrate the results into recommendation for the food manufacturer.
Attendance requirements(%):
Participation is mandatory
Teaching arrangement and method of instruction:
labs, exercises and lectures
Course/Module Content:
*Detection and sensing threshold
*Data processing and taste tests
Required Reading:
Appears in moodle
Additional Reading Material:
Links on moodle of 71451 course
Course/Module evaluation:
End of year written/oral examination 0 %
Presentation 5 %
Participation in Tutorials 15 %
Project work 0 %
Assignments 0 %
Reports 45 %
Research project 0 %
Quizzes 20 %
Other 15 %
colloquem
Additional information:
Please pay attention to the exact dates of laboratory practices as appears in the detailed syllabus in moodle.
|
