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FOSC306 Advanced Sensory Science

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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 0.15
Points 18 points
Teaching period Semester 1 (On campus)
Domestic Tuition Fees (NZD) $1,110.75
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

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Prerequisite
FOSC 213 or FOSC 206
Schedule C
Science
Contact
mei.peng@otago.ac.nz
Teaching staff

Dr Mei Peng
Dr Karen Lusk

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

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Timetable

Semester 1

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

Computer Lab

Stream Days Times Weeks
Attend
A1 Tuesday 14:00-15:50 12

Lecture

Stream Days Times Weeks
Attend
A1 Tuesday 13:00-13:50 9-15, 17-22
Wednesday 13:00-13:50 9-15, 17-22

Practical

Stream Days Times Weeks
Attend
A1 Tuesday 14:00-15:50 9-11, 13-15, 17, 19-21

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 methods. They will be asked to undertake laboratory activities relating to sensory evaluation and eating behaviour. Upon completion of this paper, students are expected to have theoretical and practical knowledge of sensory evaluation. Students will also gain an understanding of the emerging area of sensory nutrition and important considerations to use sensory data in research into food choice and eating behaviour.

Students will become knowledgeable in using univariate and multivariate analyses to analyse big datasets. Students will become skilled in interpreting sensory data and understanding practical relevance of statistical results.

Issues of statistical data analysis will also be dealt with throughout the paper. Statistical analysis of sensory test data will involve SPSS or XLSTAT.

Paper title Advanced Sensory Science
Paper code FOSC306
Subject Food Science
EFTS 0.15
Points 18 points
Teaching period Semester 1 (On campus)
Domestic Tuition Fees Tuition Fees for 2023 have not yet been set
International Tuition Fees Tuition Fees for international students are elsewhere on this website.

^ 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:

  • Fundamental theories of sensory measures
  • Measures of eating behaviour
  • Sensory drivers of eating
  • Applied sensory research and tools
  • 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:

  • Term test 10%
  • Group Oral Presentations 10%
  • Project Report 30%
  • 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)
  • 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 gain in-depth understanding of advanced psychophysical theories.

  • The students are expected to be able to organise and carry out sensory tests, and apply appropriate statistical analysis methods and, finally interpret the results obtained.
  • Design and carry out applied sensory evaluation analyses and consumer sensory testing on commercial food or beverage products.
  • Explain appropriate uses of multivariate analysis in sensory and consumer testing (PCA, preference mapping).
  • Interpret and critically assess published sensory science research.
  • Discuss current and future directions of sensory science.

^ Top of page

Timetable

Semester 1

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

Lecture

Stream Days Times Weeks
Attend
A1 Tuesday 13:00-13:50 9-14, 16, 18-22
Wednesday 13:00-13:50 9-14, 16-22

Practical

Stream Days Times Weeks
Attend
A1 Tuesday 14:00-15:50 9-14, 16-22