HSN223 - Sensory Evaluation of Food

Year: 2019 unit information
Enrolment modes:

First offered 2019

Trimester 1: Burwood (Melbourne)

Credit point(s): 1
EFTSL value: 0.125
Cohort rule:

This unit is only offered to H315 and D301 students and H300 or D391 students who are completing Food Studies major or minor.’

Other students who would like to enrol in this unit must submit their request to Health-enquire@deakin.edu.au. Enrolment quotas apply.

Unit chair:

Russell Keast





Incompatible with:


Contact hours:

1 x 2 hour class per week - 1 hour class, 1 hour via cloud (online), 2 x 2 hour seminar, 3 x 3 hour laboratory classes during trimester


New unit 2019


Sensory evaluation is a tool used to measure human response to a variety of stimuli. Students gain knowledge on the types of sensory evaluation methods that are common used and application of the methods in both product development and human nutrition. Students develop skills in implementing and analysing basic sensory tests. Topics include: discrimination testing, descriptive analysis, hedonic testing, individual differences in perception, food quality perception, and product development. Knowledge and skills obtained through this unit are important for students who seek employment in the food industry (e.g. product developers, brand builders, consumer marketing insight manager, and sensory panel leader), nutrition and health related organisations (e.g. Nutrition Australia) and research (e.g. market research agency, sensory and consumer scientist, food scientist and market analyst).


Assessment task 1: Sensory laboratory and laboratory write-up (2000 words) 50%

Assessment task 2: Practical test (15 minutes) 20%

Assessment task 3: Examination (1.5 hours) 30%

Unit Fee Information

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