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HSN313 - Sensory Evaluation of Foods

Unit details

Note: You are seeing the 2017 view of this unit information. These details may no longer be current. [Go to the current version]
Year2017 unit information
Enrolment modes:Trimester 1: Burwood (Melbourne)
Credit point(s):1
EFTSL value:


Cohort rule:

Only available to students enrolled in D301 and H315.

Other students who would like to enrol in this unit must submit their request to Enrolment quotas apply.

Unit chair:

Russell Keast


HSN101 or HSN201 or HSN211


Must be enrolled in or have previously successfully completed HSN010

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


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.  As part of this unit, students will participate in mock job interviewing to help the transition from student to the workplace.


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

Assessment task 2: Two cloud (online) multiple-choice tests (2 x 5%) 10%

Assessment task 3: Practical test (10 minutes) 10%

Assessment task 4: Examination (1.5 hours) 30%

Prescribed texts

Meilgaard, Civille and Carr (2015). Sensory Evaluation Techniques, CRC Press 5th Edition

Unit Fee Information

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