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Developing Sensory Quality of Food Services (5 cr)

Code: A9223-3001

General information


Enrollment

26.11.2018 - 02.12.2018

Timing

25.01.2019 - 22.03.2019

Number of ECTS credits allocated

5 op

Virtual proportion

1 op

RDI proportion

2 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Unit

Laurea university of applied sciences

Campus

Laurea Leppävaara

Teaching languages

  • Finnish

Seats

12 - 30

Degree programmes

  • Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat

Teachers

  • Mervi Niemelä
  • Sirkka Antinluoma

Teacher in charge

Sirkka Antinluoma

Groups

  • TOP218SY
    Täydentävä osaaminen (amk-tutkinto), S18, Palvelualat

Learning outcomes

The student is able to:
- compare food products and portions from the viewpoint of sensory characteristics
- apply sensory evaluation methods in developing the attributes of a food product and portion
- develop multisensory food services