{"id":null,"code":"DEKE0103","name":{"valueFi":"Sensory Evaluation of Food","valueEn":"Sensory Evaluation of Food","valueSv":"Sensory Evaluation of Food"},"credits":4.0,"minCredits":4,"maxCredits":4,"tags":[{"code":"KEKE","title":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}}],"createdAt":1790534310261,"contentList":[{"title":{"valueFi":"Osaamistavoitteet","valueEn":"Learning outcomes","valueSv":""},"content":{"valueFi":"After the course, the student \r\n- understands the process related to sensory evaluation of foods. \r\n- can adopt the information to plan and organize sensory evaluations\r\n- understands the roles of sensory panels in the assessment of food samples\r\n- can assess the data produced and apply statistical processing to the evaluation data.\r\n\r\nThe course promotes working life skills:\r\n- project management and coordination, creativity, presentation skills, problem solving skills.","valueEn":"After the course, the student \r\n- understands the process related to sensory evaluation of foods. \r\n- can adopt the information to plan and organize sensory evaluations\r\n- understands the roles of sensory panels in the assessment of food samples\r\n- can assess the data produced and apply statistical processing to the evaluation data.\r\n\r\nThe course promotes working life skills:\r\n- project management and coordination, creativity, presentation skills, problem solving skills.","valueSv":"After the course, the student \r\n- understands the process related to sensory evaluation of foods. \r\n- can adopt the information to plan and organize sensory evaluations\r\n- understands the roles of sensory panels in the assessment of food samples\r\n- can assess the data produced and apply statistical processing to the evaluation data.\r\n\r\nThe course promotes working life skills:\r\n- project management and coordination, creativity, presentation skills, problem solving skills."}},{"title":{"valueFi":"Sisältö","valueEn":"Content","valueSv":""},"content":{"valueFi":"The course covers different analytical and hedonic sensory evaluation methods, such as discrimination tests, descriptive analyses and acceptance tests, and factors regarding samples, panelists and facilities needed to organize the evaluations. Essential part of the course is the practical work where students plan and organize evaluations in a sensory laboratory, analyze the results and report the work.\r\n\r\nPromotion of the sustainable development goal 12 (responsible consumption and production) and 2 (zero hunger).","valueEn":"The course covers different analytical and hedonic sensory evaluation methods, such as discrimination tests, descriptive analyses and acceptance tests, and factors regarding samples, panelists and facilities needed to organize the evaluations. Essential part of the course is the practical work where students plan and organize evaluations in a sensory laboratory, analyze the results and report the work.\r\n\r\nPromotion of the sustainable development goal 12 (responsible consumption and production) and 2 (zero hunger).","valueSv":"The course covers different analytical and hedonic sensory evaluation methods, such as discrimination tests, descriptive analyses and acceptance tests, and factors regarding samples, panelists and facilities needed to organize the evaluations. Essential part of the course is the practical work where students plan and organize evaluations in a sensory laboratory, analyze the results and report the work.\r\n\r\nPromotion of the sustainable development goal 12 (responsible consumption and production) and 2 (zero hunger)."}},{"title":{"valueFi":"Suoritustavat","valueEn":"Study methods","valueSv":""},"content":{"valueFi":"Active participation in planning and executing sensory evaluations, analysing the data and reporting the process and results. Written assignmens. Oral presentations. Active participation in sensory tests as a panelist.","valueEn":"Active participation in planning and executing sensory evaluations, analysing the data and reporting the process and results. Written assignmens. Oral presentations. Active participation in sensory tests as a panelist.","valueSv":""}},{"title":{"valueFi":"Toteutustavat","valueEn":"Course unit methods","valueSv":""},"content":{"valueFi":"lectures, practical work, presentations, learning diary, written report","valueEn":"lectures, practical work, presentations, learning diary, written report","valueSv":""}},{"title":{"valueFi":"Oppimateriaalit","valueEn":"Learning material","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Lisätiedot","valueEn":"Further information","valueSv":""},"content":{"valueFi":"The course is organised in the first period in academic year 2024-2025 and in the third period in academic years 2025-2026 and 2026-2027.","valueEn":"The course is organised in the first period in academic year 2024-2025 and in the third period in academic years 2025-2026 and 2026-2027.","valueSv":""}},{"title":{"valueFi":"Kurssikirjallisuus","valueEn":"Literature","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Esitietovaatimukset","valueEn":"Qualifications","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointiasteikko","valueEn":"Assessment scale","valueSv":""},"content":{"valueFi":"0-5","valueEn":"0-5","valueSv":"0-5"}},{"title":{"valueFi":"Arviointikriteerit","valueEn":"Assessment criteria","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 2","valueEn":"Assessment criteria 2","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 3","valueEn":"Assessment criteria 3","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Arviointikriteerit 4","valueEn":"Assessment criteria 4","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}},{"title":{"valueFi":"Kielet","valueEn":"Languages","valueSv":""},"content":{"valueFi":"englanti","valueEn":"English","valueSv":"engelska"}},{"title":{"valueFi":"Taso","valueEn":"Level","valueSv":""},"content":{"valueFi":"Syventävät opinnot","valueEn":"Advanced Studies","valueSv":""}},{"title":{"valueFi":"Oppiaine","valueEn":"Subject","valueSv":""},"content":{"valueFi":"Elintarviketekniikka","valueEn":"Food Technology","valueSv":"Food Technology"}},{"title":{"valueFi":"Vastuuhenkilöt","valueEn":"Person in charge","valueSv":""},"content":{"valueFi":"Oskar Laaksonen","valueEn":"Oskar Laaksonen","valueSv":"Oskar Laaksonen"}},{"title":{"valueFi":"Luokittelu","valueEn":"Classification","valueSv":""},"content":{"valueFi":"Kestävä kehitys","valueEn":"Sustainable development","valueSv":"Sustainable development"}},{"title":{"valueFi":"Linkit","valueEn":"Links","valueSv":""},"content":{"valueFi":"","valueEn":"","valueSv":""}}]}