Overview
Understanding common methods, theories, and approaches in conducting sensory evaluation and consumer food testing. Analysis and interpretation of evaluation results. Applications of sensory and consumer science in industry and research.
Students will gain an understanding of how sensory evaluation is used in the food industry and applied in modern food research. The course will introduce students to the workings of the human senses and their importance in human perception of foods. Common sensory research methods, theories and approaches used in sensory evaluation and consumer testing will be covered including discriminative, descriptive and hedonic tests. Students will become skilled in analysing and interpreting sensory data while appreciating the practical relevance of statistical results. Although most Food Science graduates may not begin their careers in sensory science roles, nearly all will interact with sensory data in some form—whether working in new product development, quality assurance, flavour science, or consumer behaviour research. This course equips students with a foundational understanding of how sensory evaluation is applied in both the food industry and academic research
About this paper
| Paper title | Food Sensory and Consumer Science |
|---|---|
| Subject | Food Science |
| EFTS | 0.15 |
| Points | 18 points |
| Teaching period | Semester 1 (On campus) |
| Domestic Tuition Fees ( NZD ) | $1,318.20 |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- (STAT 110 or STAT 115) and 72 points at 200-level or higher
- Schedule C
- Science
- Contact
karen.lusk@otago.ac.nz
- Teaching staff
- Paper Structure
Lectures will cover the following areas:
- Fundamentals of sensory perception and measurement
- Methodologies applied in food sensory research
- Emerging topics in sensory testing
- Applications of sensory methods in research and industry
- Teaching Arrangements
This paper consists of two lectures per week and one laboratory class per week.
- 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 application of sensory testing and interpretation of results. The students are expected to be able to:
- Understand the physiological and psychological foundations of human sensory systems and role in food perception
- Demonstrate an understanding of common basic methods, theories, and approaches used in conducting sensory evaluation and consumer testing research
- Identify and appropriately apply common sensory research methodologies including discriminative, descriptive and hedonic
- Recognise important contextual considerations when designing and completing sensory research
- Understand the interdisciplinary nature of sensory evaluation and its applications in food science, nutrition, psychology, sustainability, agriculture and beyond!
- Assessment details
Assessment:
- Internal 50%
- Final Exam 50%
Overview
Understanding common methods, theories, and approaches in conducting sensory evaluation and consumer food testing. Analysis and interpretation of evaluation results. Applications of sensory and consumer science in industry and research.
Students will gain an understanding of how sensory evaluation is used in the food industry and applied in modern food research. The course will introduce students to the workings of the human senses and their importance in human perception of foods. Common sensory research methods, theories and approaches used in sensory evaluation and consumer testing will be covered including discriminative, descriptive and hedonic tests.
Students will become skilled in analysing and interpreting sensory data while appreciating the practical relevance of statistical results. Although most Food Science graduates may not begin their careers in sensory science roles, nearly all will interact with sensory data in some form, whether working in new product development, quality assurance, flavour science or consumer behaviour research. This course equips students with a foundational understanding of how sensory evaluation is applied in both the food industry and academic research
About this paper
| Paper title | Food Sensory and Consumer Science |
|---|---|
| Subject | Food Science |
| EFTS | 0.15 |
| Points | 18 points |
| Teaching period | Semester 1 (On campus) |
| Domestic Tuition Fees | Tuition Fees for 2027 have not yet been set |
| International Tuition Fees | Tuition Fees for international students are elsewhere on this website. |
- Prerequisite
- (STAT 110 or STAT 115) and 72 points at 200-level or higher
- Schedule C
- Science
- Contact
- Teaching staff
- Paper Structure
Lectures will cover the following areas:
- Fundamentals of sensory perception and measurement
- Methodologies applied in food sensory research
- Emerging topics in sensory testing
- Applications of sensory methods in research and industry
- Teaching Arrangements
This paper consists of two lectures per week and one laboratory class per week.
- Textbooks
The following sensory science textbooks will be useful throughout the paper:
- Lawless, H., & Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices.
- O'Mahony, M. (1986). Sensory Evaluation of Food: Statistical Methods and Procedures.
- Stone, H., Bleibaum, R., & Thomas, H. A. (2012). Sensory Evaluation Practices (4th ed.).
Available through the library.
- 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 application of sensory testing and interpretation of results. The students are expected to be able to:
- Understand the physiological and psychological foundations of human sensory systems and role in food perception.
- Demonstrate an understanding of common basic methods, theories and approaches used in conducting sensory evaluation and consumer testing research.
- Identify and appropriately apply common sensory research methodologies, including discriminative, descriptive and hedonic.
- Recognise important contextual considerations when designing and completing sensory research.
- Understand the interdisciplinary nature of sensory evaluation and its applications in food science, nutrition, psychology, sustainability, agriculture and beyond!
- Assessment details
Assessments:
- Internal (50%)
- Final exam (50%)