Handbook home
Sensory Evaluation (FOOD90028)
Graduate courseworkPoints: 12.5On Campus (Parkville)
About this subject
- Overview
- Eligibility and requirements
- Assessment
- Dates and times
- Further information
- Timetable (login required)(opens in new window)
Contact information
Semester 2
Overview
Availability | Semester 2 |
---|---|
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 subject: Trained panel testing, discrimination testing, rapid profiling, and consumer testing. The subject will also examine how sensory perception is influenced by both physiological and psychological factors. Furthermore, the subject 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
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: 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
Principal coordinator Sigfredo Augusto Fuentes Jara Mode of delivery On Campus (Parkville) Contact hours 24 hours of lectures and 18 hours of laboratory classes Total time commitment 170 hours Teaching period 22 July 2024 to 20 October 2024 Last self-enrol date 2 August 2024 Census date 2 September 2024 Last date to withdraw without fail 20 September 2024 Assessment period ends 15 November 2024 Semester 2 contact information
What do these dates mean
Visit this webpage to find out about these key dates, including how they impact on:
- Your tuition fees, academic transcript and statements.
- And for Commonwealth Supported students, your:
- Student Learning Entitlement. This applies to all students enrolled in a Commonwealth Supported Place (CSP).
Subjects withdrawn after the census date (including up to the ‘last day to withdraw without fail’) count toward the Student Learning Entitlement.
Additional delivery details
Last updated: 31 January 2024
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:
- 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: 31 January 2024