Introduction to Food Technology and Sensory Analysis

-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

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)

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)