1. Handbook
  2. Subjects
  3. Sensory Evaluation

Sensory Evaluation (FOOD90028)

Graduate courseworkPoints: 12.5On Campus (Parkville)

You’re viewing the 2025 Handbook:
Or view archived Handbooks

Overview

Availability
Semester 2
FeesLook 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. This not only includes food but also beverages and packaging. It plays a critical role steering decisions throughout the product development process, in food formulation, quality control and assurance of food products, as well as for research purposes. It can also provide vital insights into fundamental human behaviour and perception. Sensory evaluation can be broken down into five main focus areas which will be covered in detail in this subject: Discrimination tests, Consumer tests, Descriptive tests, New and emerging sensory technologies and applications, and Role of sensory in Product Development Process. The new and emerging technologies and applications learned in this subject are unique and most have been developed by the Digital Agriculture Food and Wine Research Group from The University of Melbourne since 2014. This will include learning about the new applications of sensory science in Plants and Food for long-term missions in Space. 

Intended learning outcomes

At the end of the subject the student will be able to demonstrate their understanding of:

  • The basic concepts used in sensory science including how food is perceived by the human body
  • Their ability to design and undertake sensory testing using different types of methodologies
  • Their ability to identify which sensory methodology is the most suitable for a given problem, question, or situation
  • Their ability to analyse and interpret sensory data to draw appropriate conclusions and decision making
  • Their understanding of psychological and physiological variables that influence sensory perception using novel non-contact methods and their applications when combined with traditional methods.
  • Their understanding of the role sensory science plays in product development, quality control and assurance within the food and beverage industry and their ability to apply sensory methods within the food development process.

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: 8 November 2024