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Course Outlines

FOOD SC 3028WT - Sensory Evaluation of Foods III

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 3028WT
    Course Sensory Evaluation of Foods III
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Undergraduate
    Location/s Waite Campus
    Units 3
    Contact Up to 6 hours per week
    Available for Study Abroad and Exchange N
    Assessment Final exam and assignments
    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 Demonstrated ability to identify solutions to problems related to the sensory analysis of food and to apply and expand upon the theoretical concepts presented in lectures.
    2 Demonstrated 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 Ability to use terminology, appropriate to the field of sensory analysis, correctly and contextually.
    4 Ability to 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 Capacity to formulate foods that meet specified sensory requirements and which are intended to contribute to reducing community health concerns.
    最新糖心Vlog Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    最新糖心Vlog Graduate Attribute Course Learning Outcome(s)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.

    		 1-3

    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.

    		 1-5

    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.

    		 2,4

    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.

    		 1-5

    Attribute 5: Intercultural and ethical competency

    Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.

    		 1,4,5

    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

    		 1,2,4,5
  • Learning Resources
    Online Learning
    Students will need to regularly access the My Uni course site for:

    1. Course announcements. 
    2. Copies of the lecture PowerPoints. These will be uploaded onto the course My Uni site prior to each lecture. 
    3. Lecture recordings.
    4. Copies of assignments and assessment information

    My Uni can be accessed via
  • Learning & Teaching Activities
    Learning & Teaching Modes
    Lectures are used to deliver content relevant to the specified Knowledge Objectives and practical activities are used to enable students to achieve the specified Skill Objectives. Lectures also include open discussion, sample problems and demonstrations. Time allocated to lectures and practicals can be used for tutorials on request.

    Students unable to attend face to face practicals can undertake alternative online assignments.
    Workload

    The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

    A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).
    Learning Activities Summary

    This course will cover the following topics in lectures, tutorials and practicals:

    • Sensory evaluation principles and technique
    • Measurement of sensory thresholds
    • Discrimination testing
    • Scaling
    • Descriptive analysis
    • Acceptance and preference testing
    • Sensory analysis in quality control
  • Assessment

    The 最新糖心Vlog'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
    Assessment Task Task Type Weighting Hurdle Learning Outcome Due
    Assignment #1
    Presentation    		 Formative & Summative 20% No LO 1-5 Wedneday Week 8
    Assignment #2
    Q&A format    		 Formative & Summative 20% No LO 1-5 Week 11
    Online Quiz X4 Formative & Summative 20%
    (5% each)    		 No LO 1-5 Weeks 3,7,10, 12
    Final Exam, Open Book, 2-hour Summative 40% No LO 1-5 Official Exam Timetable
    Assessment Related Requirements

    Assessment Item with
    Hurdle or compulsory component    		 % needed to meet
    hurdle or requirement to meet compulsory component    		 Is additional assessment
    available if student does not meet hurdle requirement or compulsory component,
    if no please explain    		 If additional
    assessment is available, explain what type
    Practicals Attendance at practicals/tutorials Yes Missed practicals – it may be possible to
    make these up, but this is not easy to arrange




    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 will also
    include a peer assessment, describing what they liked about it and improvements to be made.

    Assignment 2 (20%)
    Due Week 11

    Through a series of short answer questions and probability calculations, students will
    be able to demonstrate their:

    (a)  understanding of sensory thresholds, how they are determined and their
    importance in sensory analysis;

    (b)  understanding of the protocols used, and the strengths and weaknesses
    of standard experimental designs typically used in hedonic testing; and

    (c)  knowledge of the appropriate statistical tests and how and when they are
    used to interpret data from the various experimental designs commonly used in hedonic
    testing.

    Online Quiz x 4 (20% in total)
    Due Weeks: 3,7,10,12

    Students will complete a total of 4 quizzes during semester (worth 5% each). Quizzes will consist of multiple choice and short answer questions.

    Final Exam, (40%),
    Due: in the official exam period

    This final theory exam will be online, open-book and 2-hours duration. It will examine all components of the course, consisting of multiple choice and short answer questions.

    Submission
    Late submission of assessments
    If an extension is not applied for, or not granted then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.
    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through .

  • Student Feedback

    The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines

    This section contains links to relevant assessment-related policies and guidelines - all university policies.

  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.
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