Sensory Evaluation (FOOD90028)
Graduate courseworkPoints: 12.5Dual-Delivery (Parkville)
Please refer to the return to campus page for more information on these delivery modes and students who can enrol in each mode based on their location.
Overview
| Availability | Semester 2 - Dual-Delivery |
|---|---|
| Fees | Look up fees |
Sensory evaluation is a scientific method used to evoke, measure, analyse, and interpret those responses to food products as perceived through the sense of sight, smell, touch, taste and hearing. Sensory evaluation guides development and commercial strategy within the food industry. It plays a critical role steering decisions throughout the product development process, in food formulation, in quality control of food products, and in the innovation of healthier food products with improved taste. It can also provide vital insights into fundamental human behaviour and perception. Sensory evaluation can be broken down into four major methods which will be covered in detail in this course: Trained panel testing, discrimination testing, rapid profiling, and consumer testing. The course will also examine how sensory perception is influenced by both physiological and psychological factors. Furthermore, the course will address how food scientists can use techniques in food formulation to optimise the sensory properties of food, and how different forms of sensory data can be processed to draw appropriate conclusions (including statistical tools for sensory analysis). The subject is supported by practical laboratories.
Intended learning outcomes
Upon completion of this subject students will
- Understand the basic anatomy and physiology of the sensory organs used to evaluate food
- Understand psychological and physiological variables that influence sensory perception
- Understand how to design and undertake sensory testing using different types of methodologies
- Understand how to identify which sensory methodology is the most suitable for a given problem, question, or situation
- Understand how to analyse sensory data and draw appropriate conclusions
- Understand how food formulation and food structure can be modified to improve the sensory properties of new food products while also improving health properties
- Understand the role sensory science plays in product development, quality control and marketing within the food industry
Generic skills
- An in-depth understanding of the importance of sensory evaluation within the food industry
- Skills in observation, critical analysis and report writing
- A capacity for independent critical thought, rational inquiry and self-directed learning and research
- An ability to drive, interpret and analyse social, technical or economic information from multiple sources
- The ability to work effectively as a member of a team
Last updated: 31 January 2024
Eligibility and requirements
Prerequisites
None
Corequisites
None
Non-allowed subjects
If students have taken Sensory Analysis and Practice (FOOD90028) prior to 2019, they cannot take FOOD90028 Sensory Evaluation
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: 31 January 2024
Assessment
| Description | Timing | Percentage |
|---|---|---|
Assignment 1: Report on the Triangle test in Labs 1-2 (1000 words)
| Week 4 | 20% |
Assignment 2: Report on the QDA test in Labs 3-4
| Week 8 | 20% |
Assignment 3: Report on the TDS test in Labs 5-6
| Week 12 | 20% |
2 hour exam
| During the examination period | 40% |
| Hurdle requirement: Hurdle requirement: students must attend at least 5 out of 6 laboratories to pass the subject. | Throughout the semester | N/A |
Last updated: 31 January 2024
Dates & times
- Semester 2
Coordinator Sigfredo Augusto Fuentes Jara Mode of delivery Dual-Delivery (Parkville) Contact hours 24 hours of lectures and 18 hours of laboratory classes Total time commitment 170 hours Teaching period 26 July 2021 to 24 October 2021 Last self-enrol date 6 August 2021 Census date 31 August 2021 Last date to withdraw without fail 24 September 2021 Assessment period ends 19 November 2021 Semester 2 contact information
Time commitment details
170 hours
Additional delivery details
Last updated: 31 January 2024
Further information
- Texts
- Related Handbook entries
This subject contributes to the following:
Type Name Course Graduate Diploma in Food Science Course Graduate Certificate in Food Science Course Graduate Diploma in Agricultural Sciences Course Master of Food and Packaging Innovation Course Master of Food 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.
Please note Single Subject Studies via Community Access Program is not available to student visa holders or applicants
Entry requirements including prerequisites may apply. Please refer to the CAP applications page for further information.
Last updated: 31 January 2024