HSN313 - Sensory Evaluation of Foods
2020 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 firstname.lastname@example.org. Enrolment quotas apply.
HSN101 or HSN201 or HSN211
Must be enrolled in or have previously successfully completed HSN010
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
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.
Unit Fee Information
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