This module will initially focus on basic methodologies in the field of sensory and consumer science with a perspective on how to apply these to develop foods that meet consumer-driven requirements. Real-world case studies will be provided to encourage exploration of possible approaches to product development and maintenance (quality control, shelf-life & product claims). In addition, advanced descriptive analysis techniques will be explored and a review of emerging methods will be provided to discuss how such methods are helping to better measure the eating experience.
Overview of the role of sensory analysis in consumer packaged goods. Basic information on sensory perception and how consumers use their senses to assess food. Introduction of business, research and sensory objectives relative to the product life cycle. Best practice in test methods and their application. Designing the right test, data analysis and interpretation. Role of the sensory consumer scientist during the product life cycle. Designing sensory tests for quality control, shelf-life testing and to validate product claims. Considerations for testing products with special requirements, targeting special interest groups and cross-cultural aspects. Building a program and approaches to introducing sensory and consumer testing within a company. The student should be able to apply responsible consumer research incorporating ethics, transparency, GDPR and EDI and assess the H&S and sustainability implications. The future of emerging methods, both analytical sensory and consumer-based, as well as the influence of technology.
Lectures using visual aids, case studies, practical exercises, responsible research and innovation,group work and discussion
|Module Content & Assessment