Sensory Analysis of Foods 101
Course Level Undergraduate
Course Level Undergraduate
Area/Catalogue
FOSC 1001
Course Level
Undergraduate
Offered Externally
No
Course ID
101075
Unit Value
4.5
University-wide elective course
No
The 2025 timetable is
not yet available.
Course owner
School of Pharmacy and Medical Sciences
Course Alert: This course is no longer available for enrolment
To convey to students the key concepts of sensory analysis of foods so that they can be used in product development and quality control.
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.
Nil
Nil
Nil
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.
Examination, Introductory Assignment, Practical Portfolio (Practical proformas completed in class), Sensory Project
EFTSL*: 0.125
Commonwealth Supported program (Band 2)
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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
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* 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.