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 discuss uses of sensory methods in research into
food choice and eating behaviour.
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) | $1,059.15 |
| International Tuition Fees (NZD) | $4,627.65 |
- Prerequisite
- FOSC 213 or FOSC 206
- Schedule C
- Science
- Contact
- mei.peng@otago.ac.nz
- Teaching staff
- Paper Structure
Lectures will cover the following areas:
- Descriptive sensory analysis methodologies
- Key stages in conducting descriptive sensory analysis
- Latest methods applied in consumer sensory testing and descriptive sensory analysis
- Applications of sensory methods in health research
- Teaching Arrangements
This paper consists of two lectures per week and one laboratory class per week.
Assessment:- Terms test 20%
- Group Oral Presentations 5%
- Group Project Report 25%
- 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 2019.)- 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
Timetable
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 discuss uses of sensory methods in research into
food choice and eating behaviour.
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 XLSTAT.
| Paper title | Advanced Sensory Science |
|---|---|
| Paper code | FOSC306 |
| Subject | Food Science |
| EFTS | 0.1500 |
| Points | 18 points |
| Teaching period | First Semester |
| Domestic Tuition Fees | Tuition Fees for 2020 have not yet been set |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- FOSC 213 or 206
- Schedule C
- Science
- Contact
- mei.peng@otago.ac.nz
- Teaching staff
- Paper Structure
Lectures will cover the following areas:
- Descriptive sensory analysis methodologies
- Key stages in conducting descriptive sensory analysis
- Latest methods applied in consumer sensory testing.
- Applications of sensory methods in health research
- Teaching Arrangements
This paper consists of two lectures per week and one laboratory class per week.
Assessment:- Lab book 5%
- Group Oral Presentations 5%
- Group Project Report 40%
- Final Exam 50%*
- 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
