Sensory and Consumer Evaluation of Foods

Course aim

To convey to students the key concepts of sensory and consumer evaluation of foods for use in the nutrition and food sciences.

Course content

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.

Textbook(s)

Nil

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
MATH 1065	Quantitative Methods in Health
HLTH 1049	Introduction to Evidence Based Practice and Research in Health Sciences

Students must complete one of the listed prerequisites.

Corequisite(s)

Nil

Teaching method

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.

Assessment

Examination, Presentation, Proposal, Report, Test/Quiz

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.