FOOD SC 7028WT - Sensory Food Science

Waite Campus - Semester 2 - 2024

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.

Open All

Course Details

Course Code	FOOD SC 7028WT
Course	Sensory Food Science
Coordinating Unit	Food Science
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 .

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

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.	2,4,6
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.	1-6
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 7: Digital capabilities Graduates are well prepared for living, learning and working in a digital society.	6
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.	1,2,4,5,6

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. Tutorials include open discussion, sample problems and demonstrations.

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, tutorials 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

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
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 will also include a peer assessment, describing what they liked about it and improvements to be made.

Assignment 2 (20%) Due Week 11
Students will prepare a report for an industry stakeholder. This report will demonstrate an:
(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.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

最新糖心Vlog