FOOD SC 7028WT - Sensory Food Science

Waite Campus - Semester 2 - 2023

The role of sensory evaluation in marketing of food and beverages, physiological and psychological factors affecting sensory perception, relationships between sensory properties and product acceptability, measurement of sensory perception, design and conduct of sensory evaluation experiments, difference testing, preference testing, panel selection procedures, taste and aroma profiling, texture profiling, shelf life determination, sensory quality control, product development and optimisation, strategies for developing sensory evaluation programs. A range of food and beverage products will be assessed using the techniques and principles present in the lecture program.

  • General Course Information
    Course Details
    Course Code FOOD SC 7028WT
    Course Sensory Food Science
    Coordinating Unit School of Agriculture, Food and Wine
    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.

  • 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 stakeholders
    University Graduate Attributes

    No information currently available.

  • Learning & Teaching Activities
    Learning & Teaching Modes

    No information currently available.


    No information currently available.

    Learning Activities Summary

    No information currently available.

  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assignment Task
    Task Type
    Learning Outcome
    Assignment #1
    Formative & Summative 20% No 1-5 Week 8
    Assignment #2
    Report format
    Formative & 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.

    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.

  • 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 ( 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.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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