2019/20 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 2019/20

Module replaces

FOOD5600M, FOOD5471M

This 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 reports

Methods 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 website

Last updated: 04/09/2019

Disclaimer

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• Undergraduate module catalogue
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