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Course Outlines

FOOD SC 7028WT - Sensory Food Science

Waite Campus - Semester 2 - 2023

The role of sensory evaluation in marketing of food and beverages, physiological and psychological factors affecting sensory perception, relationships between sensory properties and product acceptability, measurement of sensory perception, design and conduct of sensory evaluation experiments, difference testing, preference testing, panel selection procedures, taste and aroma profiling, texture profiling, shelf life determination, sensory quality control, product development and optimisation, strategies for developing sensory evaluation programs. A range of food and beverage products will be assessed using the techniques and principles present in the lecture program.

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  • General Course Information
    Course Details
    Course Code FOOD SC 7028WT
    Course Sensory Food Science
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Postgraduate Coursework
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Assessment Written Assignments, Online Quizzes, Exam
    Course Staff

    Course Coordinator: Matthew Wilson

    Course Timetable

    The full timetable of all activities for this course can be accessed from .

  • Learning Outcomes
    Course Learning Outcomes
    1) Identify solutions to problems related to the sensory analysis of food and to apply and expand upon the theoretical concepts presented in lectures
    2) Demonstrate familiarity and competence with the practical skills and techniques used to analyse the sensory properties of food.
    This will include experimental planning, the preparation of suitable samples and the use of instruments e.g. viscometers and colour meters, as well as the collection of experimental data and its presentation, statistical analysis and interpretation
    3) Use terminology, appropriate to the field of sensory analysis, correctly and contextually
    4) Explain the benefits and limitations (scientific and ethical) of the sensory evaluation of food and be able to recommend, justify and
    critique commonly used methods of sensory analysis
    5) Consider the formulation of foods that meet specified sensory requirements and which are intended to contribute to reducing community health concerns
    6) Develop appropriate resources to communicate findings of sensory evaluation with industry stakeholders
    University Graduate Attributes

    No information currently available.

  • Learning & Teaching Activities
    Learning & Teaching Modes

    No information currently available.

    Workload

    No information currently available.

    Learning Activities Summary

    No information currently available.

  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assignment Task
    Task Type
    Weighting
    Hurdle
    Learning Outcome
    Due
    Assignment #1
    Presentation    		 Formative & Summative 20% No 1-5 Week 8
    Assignment #2
    Report format    		 Formative & Summative 20% No 1-6 Week 11
    Online Quiz x4 Formative & Summative 20%
    (5% each)    		 No 1-5 Weeks 3,7,10,12
    Final Exam, Open Book, 2-hour Summative 40% No 1-6 Official Exam Timetable
    Assessment Detail
    Assignment 1 (20%) Due Week 8

    Part 1 - Oral presentation (15%)
    Working in groups, students will research their topic and create a PowerPoint presentation on applying digital technologies in sensory evaluation on one of the following topics:
    - Virtual reality
    - Augmented reality
    - Eye-tracking
    - E-tongue
    - E-nose
    - Facial expression reader
    Each group will submit a PowerPoint file with a minimum of 1 slide per topic:
    Title slide (1 slide)Introduction of the technology (1-2 slides)
    How can this technology be applied to the food sensory field? (1-2 slides)
    Advantages of using this technology ( 1 slide)
    Disadvantages of using this technology (1 slide)
    Current application (1 Research article using this technology) (1-2 slides)
    Working in the same groups, students present their PowerPoint. One slide per student excluding the title slide (max. 10 minutes). 

    Part 2 Peer Assessment (5%)
    Students will be required to submit a reflection on their learning about the presentation of one of the topics from part 1. It