HSN223 - Sensory Evaluation of Food

Unit details

Year:

2020 unit information

Important Update:

Classes and seminars in Trimester 2/Semester 2, 2020 will be online. Physical distancing for coronavirus (COVID-19) will affect delivery of other learning experiences in this unit. Please check your unit sites for announcements and updates one week prior to the start of your trimester or semester.

Last updated: 2 June 2020

Enrolment modes:Trimester 1: Burwood (Melbourne)
Credit point(s):1
EFTSL value:0.125
Unit Chair:Trimester 1: Russell Keast
Cohort rule:

This unit is only offered to H315, H318 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.

Prerequisite:

HSN104

Corequisite:

Must be enrolled in or have previously successfully completed HSN010

Incompatible with:

HSN313

Typical study commitment:

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.

Scheduled learning activities - campus:

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

Content

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).

 

These are the Learning Outcomes (ULO) for this Unit

At the completion of this Unit successful students can:

Deakin Graduate Learning Outcomes

ULO1

Explain the role of sensory evaluation in food and nutrition sciences

GLO1: Discipline-specific knowledge and capabilities

GLO2: Communication

GLO4: Critical thinking

ULO2

Explain how the flavour of a food relates to consumer preferences and consumption

GLO1: Discipline-specific knowledge and capabilities

GLO2: Communication

GLO4: Critical thinking

ULO3

Describe the set up and design for each of the three major classes of sensory evaluation methods (difference, description and hedonic)

GLO1: Discipline-specific knowledge and capabilities

GLO4: Critical thinking

GLO5: Problem solving

GLO7: Teamwork

ULO4

Explain in what situation you would use each of the three major classes of sensory evaluation methods and the type of questions they answer

GLO3: Digital literacy

GLO5: Problem solving

GLO6: Self-management

ULO5

Interpret basic statistics to gain greater understanding of data

GLO1: Discipline-specific knowledge and capabilities

GLO2: Communication

GLO3: Digital literacy

GLO5: Problem solving

GLO7: Teamwork

ULO6

 

Analyse and interpret the peer-reviewed published literature in critical analysis and discussion of sensory, flavour, and health issues

GLO1: Discipline-specific knowledge and capabilities

GLO2: Communication

GLO4: Critical thinking

GLO5: Problem solving

GLO6: Self-management

ULO7

Justify your choice of sensory methodology to solve a real world problem

GLO1: Discipline-specific knowledge and capabilities

 

Assessment

Trimester 1:
Assessment Description Student output Grading and weighting
(% total mark for unit)
Indicative due week

Assessment 1: Sensory laboratory and laboratory write-up

2000 words 50%
  • Week 7

Assessment 2: Practical test

15 minutes 20%
  • Week 8

Assessment 3: Examination

1.5 hours 30%
  • Examination period

The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.

Learning Resource

The texts and reading list for the unit can be found on the University Library via the link below: HSN223 Note: Select the relevant trimester reading list. Please note that a future teaching period's reading list may not be available until a month prior to the start of that teaching period so you may wish to use the relevant trimester's prior year reading list as a guide only.

Unit Fee Information

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