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Sensory Analysis and Practice (FOOD90028)
Graduate courseworkPoints: 12.5On Campus (Parkville)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable(opens in new window)
Contact information
February
Overview
Availability | February |
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Fees | Look up fees |
This subject provides an overview of sensory analysis and practice. Lectures, tutorials and practical demonstrations in the core theories and methodology of sensory science will provide students with demonstrable knowledge for application of sensory science in food, wine, agricultural and animal production fields. A research project will contribute to the practical outcomes of the project, by a literature review, training of sensory panels, production of sensory data and analysis of these results.
Intended learning outcomes
- To examine methods to develop, train and screen sensory panellists
- To understand and perform sensory discrimination and scaling tests
- To become familiar with descriptive analysis data collection and analysis
- To apply a range of appropriate statistical tests and analyses to sensory data
Last updated: 3 November 2022
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
None
Inherent requirements (core participation requirements)
The University of Melbourne is committed to providing students with reasonable adjustments to assessment and participation under the Disability Standards for Education (2005), and the Assessment and Results Policy (MPF1326). Students are expected to meet the core participation requirements for their course. These can be viewed under Entry and Participation Requirements for the course outlines in the Handbook.
Further details on how to seek academic adjustments can be found on the Student Equity and Disability Support website: http://services.unimelb.edu.au/student-equity/home
Last updated: 3 November 2022
Assessment
Additional details
- Literature Review (1500 words) due in Week 2 (20%)
- Practical Workbook (1500 words) due in Week 5 (20%)
- Project Report (2000 words) due in Week 10 (60%)
Last updated: 3 November 2022
Dates & times
- February
Principal coordinator Sigfredo Augusto Fuentes Jara Mode of delivery On Campus (Parkville) Contact hours 35 hours (block intensive) Total time commitment 170 hours Pre teaching start date 1 February 2017 Teaching period 13 February 2017 to 17 February 2017 Last self-enrol date 3 February 2017 Census date 3 March 2017 Last date to withdraw without fail 5 May 2017 Assessment period ends 23 June 2017 February contact information
Time commitment details
170 hours
Additional delivery details
Students will be required to attend a one-week block-intensive and also commit to extra time after the intensive for follow-up assignment work.
This subject has pre-teaching dates. Students are required to undertake study/assessment prior to the commencement of the subject.
For this subject the study will be:
- Reviewing literature posted in LMS as preparation for the intensive week
Last updated: 3 November 2022
Further information
- Texts
Prescribed texts
There are no specifically prescribed or recommended texts for this subject.
- Related Handbook entries
This subject contributes to the following:
Type Name Course Master of Food and Packaging Innovation Course Master of Food Science Course Graduate Diploma in Agricultural Sciences Course Graduate Certificate in Food Science Course Graduate Diploma in Food Science Course Master of Wine Technology and Viticulture Course Master of Agricultural Science Course Master of Animal Science Informal specialisation Master of Agricultural Sciences - Elective Subjects - Available through the Community Access Program
About the Community Access Program (CAP)
This subject is available through the Community Access Program (also called Single Subject Studies) which allows you to enrol in single subjects offered by the University of Melbourne, without the commitment required to complete a whole degree.
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 3 November 2022