HSN313 - Sensory Evaluation of Foods
|Year||2015 unit information|
|Enrolment modes:||Trimester 1: Burwood (Melbourne)|
Only available to students enrolled in D301 and H315.
Other students who would like to enrol in this unit must submit their request to email@example.com. Enrolment quotas apply.
HSN101 or HSN201 or HSN211
Must be enrolled in or have previously successfully completed HSN010
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
Note:You will need to access substantial learning resources and experiences in CloudDeakin (Deakin’s online learning environment). Compliance with the Standards in computing, connectivity and student capability are a condition on your enrolment.
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: Examination (2 hours) 50%
Assessment task 2: Sensory laboratory and laboratory write-up (1250 words) 30%
Assessment task 3: Four cloud (online) multiple-choice tests (4 x 5%) 20%
Unit Fee Information
|Student Contribution Rate*||Student Contribution Rate**||Fee rate - Domestic Students||Fee rate - International students|
* Rate for all CSP students, except for those who commenced Education and Nursing units pre 2010
** Rate for CSP students who commenced Education and Nursing units pre 2010
Please note: Unit fees listed do not apply to Deakin Prime students.