SCIE601 – Sensory Evaluation for Applied Science

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Module code
SCIE601
Module title
Sensory Evaluation for Applied Science
Prescription
To enable students to acquire knowledge about general principles of sensation, perception and affection as relevant to sensory testing of dominant attributes of food; flavour, appearance and texture; foundations and functions of human senses; techniques for sensory food evaluations and analysis methods applied on sensory and consumer data.
Programmes
  • SX1707
  • SX1709
NZQA Level
Level 6
NZQA Credits
15
Delivery method
  • Web-Supported
Learning hours
Directed hours
75
Self directed hours
75
Total learning hours
150
Resources required
Learning Outcomes
Demonstrate knowledge of the fundamental requirements and procedures of food sensory measurement and evaluation
Demonstrated familiarity and competence with the practical skills and techniques used to analyse the sensory properties of food.
Demonstrate knowledge about the physiology of the main human senses and relation to food perception and acceptance
Apply statistical analysis, interpretation and communication to sensory data
Demonstrate practical proficiency in a food sensory evaluation laboratory
Content
-Introduction to Sensory Science: definition, history, the senses, methods, and differences from other research methods.
-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
-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 and acceptance tests); descriptive analysis
-Gustation (taste)-primary tastes, anatomy, physiology, and chemistry of taste.
-The Senses: Olfaction and Tactile: Plfaction (smell)-anatomy, physiology and chemistry of smell, transduction, adaptation; Tactile (touch)-tactile sensations, temperature, mouthfeel, pungency, heat, trigeminal pain.
-The Senses: Vision and Audition: Vision (Seeing)-eyes: design and anatomy; visual organization including rods, cones; Audition (Hearing)-mechanisms, anatomy, adaptation.
-Statistical Analysis: 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.
Teaching and Learning Strategy
Practical - laboratory; practical or workshop sessions and activities; demonstrations
Theory - includes web-supported tutor facilitated/directed presentations; lectures and tutorials; group activities; peer presentations and review; group/individual research; online learning activities; case studies; guest speakers
Assessment Criteria
Portfolio of Evidence100