HSN223 - Sensory Evaluation of Food
Unit details
| Year: | 2021 unit information |
|---|---|
| Important Update: | Unit delivery will continue to be provided in line with the most current COVIDSafe health guidelines. This may include a mix of on-campus and online activities. To find out how you are impacted, please check your unit sites for announcements and updates. Unit sites open one week prior to the start of each Trimester/Semester. Thank you for your flexibility and commitment to studying with Deakin in 2021. Last updated: 4 June 2021 |
| 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).
| ULO | 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
| 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% |
|
| Assessment 2: Practical test | 15 minutes | 20% |
|
| Assessment 3: Examination | 1.5 hours | 30% |
|
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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