2018/19 Taught Postgraduate Module Catalogue
FOOD5472M Sensory Science
20 creditsClass Size: 100
Module manager: Dr Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semesters 1 & 2 (Sep to Jun) View Timetable
Year running 2018/19
Module replaces
FOOD5600M, FOOD5471MThis module is not approved as an Elective
Module summary
This module will examine techniques used in the analysis of sensory properties, including food texture. It is also aimed at providing practical training in sensory analysis techniques and statistical methods for the analysis of sensory data.Objectives
On completion of this module students will be better able to:1) Understand the principles and techniques for sensory measurement and analysis
2) Design, apply and interpret statistically valid sensory analysis methods to assess food quality and consumer preferences
3) Understand the scientific principles and methods for measuring food texture and rheological properties
Learning outcomes
On completion of this module students will be better able to:
1. Understand the basic principles of sensory analysis and the factors that affect sensory perception
2. Design and conduct sensory tests for selecting sensory assessors, sample preparation
3. Apply statistical methods for the analysis and interpretation of sensory data
4. Outline instrumental measurement techniques for food texture and discuss the relationship between
sensory and food texture attributes
Skills outcomes
On completion of this module students will be better able to:
1. use computerised sensory tools to plan and design sensory tests
2. use statistical packages to analyse data from a range of different sensory analysis tests used in
quality control, new product development and research.
Syllabus
- Sensory Panels and sensory tests
- The design and analysis of sensory tests
- Methods for measuring food texture and rheological properties in foods and on-line measurements
Teaching methods
Delivery type | Number | Length hours | Student hours |
Computer Class | 11 | 1.00 | 11.00 |
Lecture | 22 | 1.00 | 22.00 |
Practical | 10 | 1.00 | 10.00 |
Private study hours | 157.00 | ||
Total Contact hours | 43.00 | ||
Total hours (100hr per 10 credits) | 200.00 |
Private study
- Research, directed reading and report writing - 34 hours- Preparation and revision for class tests and exams - 35 hours
Opportunities for Formative Feedback
- Practical reportsMethods of assessment
Coursework
Assessment type | Notes | % of formal assessment |
Portfolio | Two portfolio containing reports for laboratory practicals | 40.00 |
Total percentage (Assessment Coursework) | 40.00 |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Exams
Exam type | Exam duration | % of formal assessment |
Standard exam (closed essays, MCQs etc) | 2 hr 00 mins | 60.00 |
Total percentage (Assessment Exams) | 60.00 |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading list
The reading list is available from the Library websiteLast updated: 12/12/2018 10:48:53
Browse Other Catalogues
- Undergraduate module catalogue
- Taught Postgraduate module catalogue
- Undergraduate programme catalogue
- Taught Postgraduate programme catalogue
Errors, omissions, failed links etc should be notified to the Catalogue Team.PROD