This module describes the senses and demonstrates their role in sensory evaluation. Sensory tests, their application, statistical analysis and procedures are explained. The flavour of food is reviewed, its components and sources, both added and inherent to the product is detailed. Theory is supported with practical laboratory application.
Sensory science - The senses: taste, smell, touch - tactile, kinaesthetic, sight - colour, appearance and sound.
Sensory measurement: Panel, environment and sample.
Responsible consumer research incorporating ethics, transparency, GDPR and EDI and assess the H&S and sustainability implications.
Discrimination Tests, Preference Tests, Test Organisation, Scaling, Statistical Considerations Laboratory practicals:
Difference tests - Solutions & foodstuff:
Paired, Triangle, Duo-trio
Preference and ranking tests
Scoring tests
Computerised sensory analysis
Objective measurement
Flavours
Lecture format with use of audiovisual aids.
Lectures will be paralleled with a series of Laboratory Practical sessions.
Topic discussions - media, current trends, responsible research and innovation, legislation and new products.
Project - each student is a panel leader for individual projects: organise test, panel judges, collection of data, and the interpretation and presentation of results.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |