Developing Sensory Quality of Food Services (5 cr)
Code: A9223-3002
General information
Enrollment
23.11.2020 - 29.11.2020
Timing
04.03.2021 - 06.05.2021
Number of ECTS credits allocated
5 op
Virtual proportion
2 op
RDI proportion
3 op
Mode of delivery
60 % Contact teaching, 40 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 30
Degree programmes
- Laurea täydentävä osaaminen, amk-tutkinto (TOP2), Palvelualat
Teachers
- Mervi Niemelä
- Sirkka Antinluoma
Teacher in charge
Sirkka Antinluoma
Groups
-
TOP220SY
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
Grading scale
H-5