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FOSC306 Advanced Sensory Science

Understanding and applying the principles of descriptive analysis. Advanced methods of data collection and analysis for consumer data. Applications of sensory science in the food industry and research settings.

In this paper, students will gain in-depth knowledge in a range of advanced sensory evaluation methods. They will be asked to undertake a substantial group-based project using qualitative descriptive sensory analysis. Upon completion of this paper, students are expected to have theoretical and practical knowledge of how to recruit, train and monitor performance of a descriptive sensory analysis panel. They will learn how to derive/generate/select descriptors to develop a sensory vocabulary for descriptive analysis techniques. The key methodological features of descriptive techniques, as well as their major advantages and disadvantages, will be discussed. Case studies of different descriptive techniques will be discussed in class to enhance understanding.

Students will also gain an understanding of the most commonly applied consumer hedonic test methods and important considerations to take into account when performing consumer tests. This paper will also present the alternative consumer measures presently used in consumer sensory testing, with discussions around their advantages and limitations.

Issues of statistical data analysis will also be dealt with throughout the paper. Students will become knowledgeable in using analysis of variance to analyse both descriptive sensory analysis and consumer hedonic data. Students will become skilled in interpreting sensory data and understanding practical relevance of statistical results. Statistical analysis of sensory test data will involve SPSS or R.

Paper title Advanced Sensory Science
Paper code FOSC306
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,018.05
International Tuition Fees (NZD) $4,320.00

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Prerequisite
FOSC 213 or FOSC 206
Schedule C
Science
Contact
mei.peng@otago.ac.nz
Teaching staff
Dr Mei Peng
Paper Structure
Lectures will cover the following areas:
  • Descriptive sensory analysis methodologies
  • Key stages in conducting descriptive sensory analysis
  • Methods of consumer hedonic testing
  • Latest methods applied in consumer sensory testing and descriptive sensory analysis
Teaching Arrangements
This paper consists of two lectures per week and one laboratory class per week.

Assessment:
  • Terms test 25%
  • Group Oral Presentations 5%
  • Group Project Report 20%
  • Final Exam 50%*
*Students must achieve a minimum of 50% of the final exam to pass the paper.
(Assessment may be subject to change for 2017)
Textbooks
The following sensory science text books, available through the Library, will be useful throughout the paper:

Lawless, H., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. (e-book)

Civille, G.V. (1996). Aroma and flavor lexicon for sensory evaluation : terms, definitions, references, and examples. West Conshohocken, PA: ASTM. (Library)

Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques. (e-book)

O'Mahony, M. (1986). Sensory Evaluation of Food: Statistical Methods and Procedures. New York, NY, USA: Marcel Dekker, Inc. (Library)

Stone, H., Bleibaum, R. & Thomas, H.A. (2012). Sensory Evaluation Practices (4th ed.).(e-book)
Graduate Attributes Emphasised
Interdisciplinary perspective, Communication, Ethics, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
On completion of FOSC 306 students are expected to be able to:
  • Compare and contrast different descriptive sensory analysis methods and consumer sensory test methods and outline their advantages, disadvantages and limitations
  • Apply such methods as a result of understanding the information each test provides, how to organise and carry out the chosen test, how to apply appropriate statistical analysis methods and, finally, how to interpret the results obtained
  • Design and carry out both descriptive sensory analysis and consumer sensory testing on selected commercial food or beverage products
  • Describe methods to screen prospective panellists and have some experience of planning and undertaking appropriate training of a panel for a selected descriptive sensory test
  • Apply appropriate statistical methods for the analysis and interpretation of data obtained from descriptive sensory analysis and consumer sensory tests and use graphic presentations to communicate and interpret results
  • Explain appropriate uses of multivariate analysis in sensory and consumer testing (PCA, GPA, preference mapping)
  • Interpret and critically assess published sensory science research
  • Discuss current and future directions of sensory science

^ Top of page

Timetable

First Semester

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

Lecture

Stream Days Times Weeks
Attend
L1 Wednesday 13:00-13:50 9-14, 17-22
Friday 09:00-09:50 9-14, 17-22

Practical

Stream Days Times Weeks
Attend one stream from
P1 Thursday 10:00-12:50 9-15, 17-22
P2 Thursday 10:00-12:50 11, 15, 17
Friday 14:00-16:50 9-10, 12-14, 18-22

Understanding and applying the principles of descriptive analysis. Advanced methods of data collection and analysis for consumer data. Applications of sensory science in the food industry and research settings.

In this paper, students will gain in-depth knowledge in a range of advanced sensory evaluation methods. They will be asked to undertake a substantial group-based project using qualitative descriptive sensory analysis. Upon completion of this paper, students are expected to have theoretical and practical knowledge of how to recruit, train and monitor performance of a descriptive sensory analysis panel. They will learn how to derive/generate/select descriptors to develop a sensory vocabulary for descriptive analysis techniques. The key methodological features of descriptive techniques, as well as their major advantages and disadvantages, will be discussed. Case studies of different descriptive techniques will be discussed in class to enhance understanding.

Students will also gain an understanding of the most commonly applied consumer hedonic test methods and important considerations to take into account when performing consumer tests. This paper will also present the alternative consumer measures presently used in consumer sensory testing, with discussions around their advantages and limitations.

Issues of statistical data analysis will also be dealt with throughout the paper. Students will become knowledgeable in using analysis of variance to analyse both descriptive sensory analysis and consumer hedonic data. Students will become skilled in interpreting sensory data and understanding practical relevance of statistical results. Statistical analysis of sensory test data will involve SPSS or R.

Paper title Advanced Sensory Science
Paper code FOSC306
Subject Food Science
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,038.45
International Tuition Fees (NZD) $4,492.80

^ Top of page

Prerequisite
FOSC 213 or FOSC 206
Schedule C
Science
Contact
mei.peng@otago.ac.nz
Teaching staff
Dr Mei Peng
Paper Structure
Lectures will cover the following areas:
  • Descriptive sensory analysis methodologies
  • Key stages in conducting descriptive sensory analysis
  • Methods of consumer hedonic testing
  • Latest methods applied in consumer sensory testing and descriptive sensory analysis
Teaching Arrangements
This paper consists of two lectures per week and one laboratory class per week.

Assessment:
  • Terms test 25%
  • Group Oral Presentations 5%
  • Group Project Report 20%
  • Final Exam 50%*
*Students must achieve a minimum of 50% of the final exam to pass the paper.
(Assessment may be subject to change for 2018.)
Textbooks
The following sensory science text books, available through the Library, will be useful throughout the paper:

Lawless, H., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. (e-book)

Civille, G.V. (1996). Aroma and flavor lexicon for sensory evaluation : terms, definitions, references, and examples. West Conshohocken, PA: ASTM. (Library)

Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques. (e-book)

O'Mahony, M. (1986). Sensory Evaluation of Food: Statistical Methods and Procedures. New York, NY, USA: Marcel Dekker, Inc. (Library)

Stone, H., Bleibaum, R. & Thomas, H.A. (2012). Sensory Evaluation Practices (4th ed.).(e-book)
Graduate Attributes Emphasised
Interdisciplinary perspective, Communication, Ethics, Research, Teamwork.
View more information about Otago's graduate attributes.
Learning Outcomes
On completion of FOSC 306 students are expected to be able to:
  • Compare and contrast different descriptive sensory analysis methods and consumer sensory test methods and outline their advantages, disadvantages and limitations
  • Apply such methods as a result of understanding the information each test provides, how to organise and carry out the chosen test, how to apply appropriate statistical analysis methods and, finally, how to interpret the results obtained
  • Design and carry out both descriptive sensory analysis and consumer sensory testing on selected commercial food or beverage products
  • Describe methods to screen prospective panellists and have some experience of planning and undertaking appropriate training of a panel for a selected descriptive sensory test
  • Apply appropriate statistical methods for the analysis and interpretation of data obtained from descriptive sensory analysis and consumer sensory tests and use graphic presentations to communicate and interpret results
  • Explain appropriate uses of multivariate analysis in sensory and consumer testing (PCA, GPA, preference mapping)
  • Interpret and critically assess published sensory science research
  • Discuss current and future directions of sensory science

^ Top of page

Timetable

First Semester

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

Lecture

Stream Days Times Weeks
Attend
L1 Wednesday 13:00-13:50 9-13, 15-16, 18-22
Friday 09:00-09:50 9-12, 15-22

Practical

Stream Days Times Weeks
Attend
A1 Thursday 10:00-12:50 13, 15-16
AND one stream from
P1 Thursday 10:00-12:50 10-12, 17-22
P2 Friday 14:00-16:50 10-12, 17-22