Sensory and Consumer Evaluation of Foods
Undergraduate
Undergraduate
FOSC 2004
Undergraduate
No
153661
4.5
No
UniSA Clinical & Health Sciences
To convey to students the key concepts of sensory and consumer evaluation of foods for use in the nutrition and food sciences.
Sensory properties of foods; the human senses, multimodal sensory perception, types of sensory and consumer tests, individual differences in perception, sensory development, factors in food choice and consumer acceptance, the role of sensory and consumer evaluation in food product development and nutrition, statistical analysis of sensory and consumer data.
Nil
Common to all relevant programs | |
---|---|
Subject Area & Catalogue Number | Course Name |
HLTH 1049 | Introduction to Evidence Based Practice and Research in Health Sciences |
MATH 1065 | Quantitative Methods in Health |
Students must complete one of the listed prerequisites.
Nil
Component | Duration | ||
---|---|---|---|
INTERNAL, CITY EAST | |||
Lecture | 2 hours x 13 weeks | ||
Practical | 3 hours x 12 weeks |
Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.
Examination, Presentation, Proposal, Report, Test/Quiz
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
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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.