Sensory Evaluation

Code

BIOS2015

School

Biosciences

Level

2

Credits

10

Semesters

Autumn UK

Summary

This module will introduce our senses and their role in assessing the sensory properties of food, panel selection, training and sensory protocols, sensory methodologies including Discrimination test, Descriptive test and Consumer test covering theory, practice and analysis. Students will also gain fundamental understanding of basic statistical concept and learn how to conduct and interpret sensory data during the data analysis tutorial. Students also have the option to sit in the Institute of Food Science and Technology Sensory examination leading to an Intermediate Level Certificate.

Target Students

BSc Food Science and BSc Food Science and Nutrition. Or any students who would like to take it as Optional module including UG, Master and PhD students, with approval from the module convenor.There is a limited number of places on this module. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice.

Assessment

• 100% Exam 1 (1-hour): ExamSys (In- Person) Exam

Assessed by end of autumn semester

Educational Aims

Learning Outcomes

To review human senses and their role in assessing food quality.

To review implementation of sensory methods used to measure sensory properties of food and consumer likings. 

Acquire and apply knowledge to assist problem solving by selecting appropriate sensory data analysis techniques.

Process, analyse, interpret and present data using a variety of methods.

To develop hands-on experiences to design and set up sensory tests.

Conveners

• Dr Qian Yang
• Dr Rebecca Ford