Accessibility Skip to Global Navigation Skip to Local Navigation Skip to Content Skip to Search Skip to Site Map Menu

FOSC213 Sensory Science

Perception and measurement of sensory qualities found in consumer products. Selecting appropriate sensory methods, experimental design, data analysis and interpretation. Applications of sensory methods in research and the food industry.

FOSC 213 is designed to give students a thorough overview of sensory evaluation. Students will gain understanding in the principles of 'good sensory practice', the importance of being objective and selecting suitable people for use as sensory assessors. The paper will also review discriminative, descriptive and hedonic sensory methodologies used to measure human perception and preference. Students will learn to set up trials that measure the sensory characteristics of food products, including selection of appropriate methods, experimental design, data analysis and interpretation.

Paper title Sensory Science
Paper code FOSC213
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period Second Semester
Domestic Tuition Fees (NZD) $1,018.05
International Tuition Fees (NZD) $4,320.00

^ Top of page

Prerequisite
STAT 110 or STAT 115
Pre or Corequisite
FOSC 201
Schedule C
Science
Contact
mei.peng@otago.ac.nz
Teaching staff
Dr Mei Peng, Dr Graham Eyres and Dr Miranda Mirosa
Paper Structure
The general topics covered will include:
  • The senses
  • Difference testing
  • Hedonic testing
  • Descriptive sensory testing
  • Principles of good practice
Teaching Arrangements
Class time consists of 2 hours in lectures and 3 hours in laboratories.
3-5 hours in self-directed activities, such as reading, making summary notes, etc, are expected per week. Laboratory attendance is compulsory.

Assessment:
  • Essay - 15%
  • Laboratory Report - 15%
  • Terms Test - 20%
  • Comprehensive Final Exam 50%*
*Students must achieve a minimum of 50% on the final exam to pass the paper.

(Assessment structure may be subject to change in 2017)
Textbooks
The main text book used in this paper is an electronic text:
Lawless, H. & Heymann, H. (2010). Sensory evaluation of food: Principles and practices.

An excellent text for statistical analysis of sensory data will be on close reserve in Science Library. It is ONLY available in hard copy.

O'Mahony, M. (1986). Sensory evaluation of food: statistical methods and procedures. New York: Marcel Dekker.
Graduate Attributes Emphasised
Interdisciplinary perspective, Communication, Ethics, Research.
View more information about Otago's graduate attributes.
Learning Outcomes
  • Understand the physiological and psychological foundations of sensory functions
  • Recognise important considerations in the control of sensory testing environment and test protocols (samples, panels and experimental designs)
  • Describe and differentiate different categories of sensory tests and discuss typical applications and their limitations (discrimination tests, descriptive profile methods and acceptance and preference tests)
  • Understand and apply appropriate statistical analysis to analyse results obtained from sensory tests
  • Formulate sensory test objectives, recommend an appropriate test methodology for addressing the test objectives, statistically analyse test results, draw conclusions, make recommendations and present results in an acceptable format

^ Top of page

Timetable

Second Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Wednesday 10:00-10:50 28-34, 36-41
Thursday 13:00-13:50 28-34, 36-41

Practical

Stream Days Times Weeks
Attend one stream from
P1 Wednesday 14:00-16:50 28-34, 36-41
P2 Thursday 14:00-16:50 28-34, 36-41
P3 Friday 09:00-11:50 28-34, 36-41

Perception and measurement of sensory qualities found in consumer products. Selecting appropriate sensory methods, experimental design, data analysis and interpretation. Applications of sensory methods in research and the food industry.

FOSC 213 is designed to give students a thorough overview of sensory evaluation. Students will gain understanding in the principles of 'good sensory practice', the importance of being objective and selecting suitable people for use as sensory assessors. The paper will also review discriminative, descriptive and hedonic sensory methodologies used to measure human perception and preference. Students will learn to set up trials that measure the sensory characteristics of food products, including selection of appropriate methods, experimental design, data analysis and interpretation.

Paper title Sensory Science
Paper code FOSC213
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period Second Semester
Domestic Tuition Fees Tuition Fees for 2018 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ Top of page

Prerequisite
STAT 110 or STAT 115
Pre or Corequisite
FOSC 201
Schedule C
Science
Contact
Dr Biniam Kebede
Teaching staff
Dr Mei Peng, Dr Biniam Kebede, Dr Graham Eyres and Dr Miranda Mirosa
Paper Structure
The general topics covered will include:
  • The senses
  • Difference testing
  • Hedonic testing
  • Descriptive sensory testing
  • Principles of good practice
Teaching Arrangements
Class time consists of 2 hours in lectures and 3 hours in laboratories.
3-5 hours in self-directed activities, such as reading, making summary notes, etc, are expected per week. Laboratory attendance is compulsory.

Assessment:
  • Essay - 15%
  • Laboratory Report - 15%
  • Terms Test - 20%
  • Comprehensive Final Exam 50%*
*Students must achieve a minimum of 50% in the final exam to pass the paper.

(Assessment structure may be subject to change in 2018.)
Textbooks
The main text book used in this paper is an electronic text:
Lawless, H. & Heymann, H. (2010). Sensory evaluation of food: Principles and practices.

An excellent text for statistical analysis of sensory data will be on close reserve in Science Library. It is ONLY available in hard copy.

O'Mahony, M. (1986). Sensory evaluation of food: statistical methods and procedures. New York: Marcel Dekker.
Graduate Attributes Emphasised
Interdisciplinary perspective, Communication, Ethics, Research.
View more information about Otago's graduate attributes.
Learning Outcomes
  • Understand the physiological and psychological foundations of sensory functions
  • Recognise important considerations in the control of sensory testing environment and test protocols (samples, panels and experimental designs)
  • Describe and differentiate different categories of sensory tests and discuss typical applications and their limitations (discrimination tests, descriptive profile methods and acceptance and preference tests)
  • Understand and apply appropriate statistical analysis to analyse results obtained from sensory tests
  • Formulate sensory test objectives, recommend an appropriate test methodology for addressing the test objectives, statistically analyse test results, draw conclusions, make recommendations and present results in an acceptable format

^ Top of page

Timetable

Second Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Wednesday 10:00-10:50 28-34, 36-41
Thursday 13:00-13:50 28-34, 36-41

Practical

Stream Days Times Weeks
Attend one stream from
P1 Wednesday 14:00-16:50 28-34, 36-41
P2 Thursday 14:00-16:50 28-34, 36-41
P3 Friday 09:00-11:50 28-34, 36-41