FOOD SC 7028WT - Sensory Food Science
Waite Campus - Semester 2 - 2024
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General Course Information
Course Details
Course Code FOOD SC 7028WT Course Sensory Food Science Coordinating Unit Food Science Term Semester 2 Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Assessment Written Assignments, Online Quizzes, Exam Course Staff
Course Coordinator: Matthew Wilson
Course Timetable
The full timetable of all activities for this course can be accessed from Course Planner.
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Learning Outcomes
Course Learning Outcomes
1) Identify solutions to problems related to the sensory analysis of food and to apply and expand upon the theoretical concepts presented in lectures
2) Demonstrate familiarity and competence with the practical skills and techniques used to analyse the sensory properties of food.
This will include experimental planning, the preparation of suitable samples and the use of instruments e.g. viscometers and colour meters, as well as the collection of experimental data and its presentation, statistical analysis and interpretation
3) Use terminology, appropriate to the field of sensory analysis, correctly and contextually
4) Explain the benefits and limitations (scientific and ethical) of the sensory evaluation of food and be able to recommend, justify and
critique commonly used methods of sensory analysis
5) Consider the formulation of foods that meet specified sensory requirements and which are intended to contribute to reducing community health concerns
6) Develop appropriate resources to communicate findings of sensory evaluation with industry stakeholdersUniversity Graduate Attributes
No information currently available.
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Learning & Teaching Activities
Learning & Teaching Modes
No information currently available.
Workload
No information currently available.
Learning Activities Summary
No information currently available.
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Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assignment TaskTask TypeWeightingHurdleLearning OutcomeDueAssignment #1
PresentationFormative & Summative 20% No 1-5 Week 8 Assignment #2
Report formatFormative & Summative 20% No 1-6 Week 11 Online Quiz x4 Formative & Summative 20%
(5% each)No 1-5 Weeks 3,7,10,12 Final Exam, Open Book, 2-hour Summative 40% No 1-6 Official Exam Timetable Assessment Detail
Assignment 1 (20%) Due Week 8
Part 1 - Oral presentation (15%)
Working in groups, students will research their topic and create a PowerPoint presentation on applying digital technologies in sensory evaluation on one of the following topics:
- Virtual reality
- Augmented reality
- Eye-tracking
- E-tongue
- E-nose
- Facial expression reader
Each group will submit a PowerPoint file with a minimum of 1 slide per topic:
Title slide (1 slide)Introduction of the technology (1-2 slides)
How can this technology be applied to the food sensory field? (1-2 slides)
Advantages of using this technology ( 1 slide)
Disadvantages of using this technology (1 slide)
Current application (1 Research article using this technology) (1-2 slides)
Working in the same groups, students present their PowerPoint. One slide per student excluding the title slide (max. 10 minutes).
Part 2 Peer Assessment (5%)
Students will be required to submit a reflection on their learning about the presentation of one of the topics from part 1. It will also include a peer assessment, describing what they liked about it and improvements to be made.
Assignment 2 (20%) Due Week 11
Students will prepare a report for an industry stakeholder. This report will demonstrate an:
(a) understanding of sensory thresholds, how they are determined and their importance in sensory analysis;
(b) understanding of the protocols used, and the strengths and weaknesses of standard experimental designs typically used in hedonic testing; and
(c) knowledge of the appropriate statistical tests and how and when they are used to interpret data from the various experimental designs commonly used in hedonic testing.
Online Quiz x 4 (20% in total) Due Weeks: 3,7,10,12
Students will complete a total of 4 quizzes during semester (worth 5% each).
Quizzes will consist of multiple choice and short answer questions.
Final Exam, (40%), Due: in the official exam period
This final theory exam will be online, open-book and 2-hours duration. It
will examine all components of the course, consisting of multiple choice and short answer questions.Submission
No information currently available.
Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
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- Elder Conservatorium of Music Noise Management Plan
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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