NSCI6112 – Sensory Evaluation for Applied Science

Module code

NSCI6112

Module title

Sensory Evaluation for Applied Science

Prescription

To enable students to acquire knowledge about general principles and techniques for sensory food evaluations and analysis.

NZQA Level

Level 6

NZQA Credits

Delivery method

Web-Enhanced

Learning hours

Total learning hours: 150

Resources required

Content: - Methods for Sensory Evaluation
- Classification of test methods
- Discrimination tests: paired-comparison, duo-trio and triangle tests; affective tests: qualitative and quantitative tests (paired preference acceptance tests; descriptive analysis
- Social, ethical, and cultural implications
- Arrangements for Sensory Evaluation
- Test controls: environment and test room design
- Product controls: sample preparation and presentation
- Panellist controls; factors influencing measurements: psychological and physiological errors
- Introduction to Sensory Science: definition, history, the senses, methods, and differences from other research methods
- Gustation (taste): primary tastes, anatomy, physiology, and chemistry of taste.
- Olfaction (smell): anatomy, physiology and chemistry of smell, transduction, adaptation
- Tactile (touch): tactile sensations, temperature, mouthfeel, pungency, heat, trigeminal pain
- Vision (Seeing): eyes, design and anatomy; visual organization including rods, cones
- Audition (Hearing): mechanisms, anatomy, adaptation
- Cultural differences in food preferences and perception
- Statistical analysis, interpretation, and communication skills for sensory data
- Statistical tools used may include mean, mode, median, range, and dispersion, variance, and standard deviation; normal distribution; z score, student ‘s t test; ANOVA, multiple comparisons test; testing hypothesis; level of significance; type I and II errors
Learning and Teaching Resource: All required and recommended resources are advised to aakonga via course outlines.
Assessment Criteria: Assessment in this course is achievement-based. Aakonga must submit all specified assessment items and obtain at least 50% overall score in order to pass this course. Aakonga will be advised of all matters relating to summative assessment at the start of the course.
Learning Outcomes: LO1 Apply fundamental requirements and procedures of food sensory evaluation in an operational or research context.
LO2 Analyse the sensory properties of food using practical skills and techniques.
LO3 Analyse the physiology of the main human senses in relation to food perception and acceptance.
LO4 Report on food sensory evaluation data.
Teaching and Learning Strategy: Learning and teaching activities will employ a range of elements drawn from approved methods to align with the context of the learning (delivery mode, regional specific requirement, etc.) and any particular needs of the group of aakonga.