Course - Introduction to Food Technology and Sensory Analysis - TMAT1012
TMAT1012 - Introduction to Food Technology and Sensory Analysis
About
Examination arrangement
Course content
-Introduction to basic knowledge about vegetables, milk, meat and fish (raw materials and simple processes)
- Introduction to Norwegian food industry
- The sensory senses
- Sensory science as an analytical method (from planning to final results)
- Sensory methods with emphasis on discrimination tests
Learning outcome
After completing the course, it is expected that the candidate has had the following learning outcomes regarding:
KNOWLEDGE
- The candidate is acquainted with basic topics in the field of raw materials science, food technology and the Norwegian food industry (K1)
- The candidate should know the composition and properties of raw materials, and be able to refer to technological processes used in the production of meat, fish, vegetable and milk (K2)
- The candidate can describe the senses as a sensory instrument and know what to emphasize as an assessor and as a panel leader when performing a sensory test (K3)
- The candidate has knowledge of which sensory issues can be solved using the discrimination tests triangular test, paired comparison test and ranking test (K4)
- The candidate can describe practical implementation and outcome management for the discrimination tests triangular test, paired comparison test and ranking test (K5)
SKILLS
- The candidate can present a given topic in food technology (F1)
- The candidate is able to participate as an assessor in a semi-trained sensory panel (F2)
GENERAL COMPETENCE
- The candidate can carry out tasks alone and as a participant in a group (G1)
Learning methods and activities
Lectures (45 h), a practical assignment (30 h, dramatization of a food-related topic), practical exercises in sensory analysis (3 h) and self- study (120 h)
Further on evaluation
First partial assessment: A practical group assignment (dramatization) within a food technology theme that counts 30 % of the total grade.
Second partial assessment: Written, individual multiple choice test (2 h) in raw materials education, food technology and Norwegian food industry, which counts 30 % of the total grade.
Third partial assessment: Written, individual exam that deals with sensory and sensory analysis; it counts the remaining 40 % of the total grade.
All three parts must be passed to get a final grade on the subject.
Continuation and voluntary repetition/improvement can be carried out for each sub-evaluations without requiring all sub-evaluations in the subject to be re-recorded. There is an opportunity to complain about partial assessments in this topic before all sub-evaluations have been completed.
New/postponed exam: May/June
In the case of applications for crediting and approving of courses from previous cohorts or other institutions with corresponding education programs, each application will be processed individually and the applicant must be aware that credit reduction on overlapping subjects most likely will happen.
Specific conditions
Admission to a programme of study is required:
Food Technology (MTMAT)
Recommended previous knowledge
None
Required previous knowledge
Study rights requirements. Admission to the course requires admission to the studyprogam Bachelor in Food Technology. Other students may be admitted depending on course capacity.
Course materials
Sensorisk Studiegruppe (2015) Sensorikk: Måling med menneskelige sanser, 3. ed. Kopinor Pensum AS ISBN 9788213030762
Credit reductions
| Course code | Reduction | From | To |
|---|---|---|---|
| MATV2002 | 2.5 |
No
Version: A
Credits:
7.5 SP
Study level: Foundation courses, level I
Term no.: 1
Teaching semester: AUTUMN 2019
Language of instruction: Norwegian
Location: Trondheim
- Food Subjects
- Atle Hannisdal
- Eirin Marie Skjøndal Bar
- Jørgen Lerfall
- Kari Helgetun Langfoss
- Lene Waldenstrøm
- Sunniva Hoel
- Åse Strand
Department with academic responsibility
Department of Biotechnology and Food Science
Examination
Examination arrangement: Assignment and Written examination
- Term Status code Evaluation Weighting Examination aids Date Time Examination system Room *
- Autumn ORD Oppgave 30/100 ALLE
-
Room Building Number of candidates - Autumn ORD Skriftlig eksamen 30/100 D 2019-10-15 12:00 INSPERA
-
Room Building Number of candidates SL311 orange sone Sluppenvegen 14 22 - Autumn ORD Skriftlig eksamen 40/100 D 2019-12-18 15:00 INSPERA
-
Room Building Number of candidates SL111 orange sone Sluppenvegen 14 22 SL326 Sluppenvegen 14 1 - Spring UTS Oppgave 30/100 ALLE
-
Room Building Number of candidates -
Spring
UTS
Home exam
40/100
Release
2020-05-28Submission
2020-05-28
09:00
INSPERA
12:00 -
Room Building Number of candidates
- * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
For more information regarding registration for examination and examination procedures, see "Innsida - Exams"