Sensory Analysis of Foods 101

Course aim

To convey to students the key concepts of sensory analysis of foods so that they can be used in product development and quality control.

Course content

Sensory properties of food; physiology of taste and smell, cultural differences in perception of foods; taste modalities; the role of sensory analysis in shelf life studies, product matching, product development, taints, product acceptability. Developing tasting skills. Types and various methods applied in sensory analysis of foods; discrimination tests, scales, descriptive tests, acceptance tests; analytical tests; marketing. Criteria for forming a taste panel – selection, organization and training. Sample presentation: results, data and analysis. Sensory analysis software.

Textbook(s)

Nil

Prerequisite(s)

Nil

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY EAST
Lecture	2 hours x 13 weeks
Tutorial	1 hour x 13 weeks
Practical	3 hours x 13 weeks

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Examination, Introductory Assignment, Practical Portfolio (Practical proformas completed in class), Sensory Project

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 2)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.