Course Title: Sensory Evaluation and Consumer Behaviour

Part A: Course Overview

Course Title: Sensory Evaluation and Consumer Behaviour

Credit Points: 12.00


Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2189

City Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 2 2011,
Sem 1 2012,
Sem 1 2013,
Sem 1 2014,
Sem 1 2015

ONPS2331

City Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 2 2006,
Sem 1 2007,
Sem 1 2008,
Sem 1 2009,
Sem 1 2010,
Sem 2 2011,
Sem 1 2015

ONPS2520

Bundoora Campus

Undergraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2520

Bundoora Campus

Undergraduate

171H School of Science

Face-to-Face

Sem 1 2017,
Sem 2 2017

ONPS2526

Bundoora Campus

Postgraduate

135H Applied Sciences

Face-to-Face

Sem 1 2016

ONPS2526

Bundoora Campus

Postgraduate

171H School of Science

Face-to-Face

Sem 1 2017,
Sem 2 2017

Course Coordinator: Dr Peter Torley

Course Coordinator Phone: +61 3 9925 5095

Course Coordinator Email: peter.torley@rmit.edu.au

Course Coordinator Location: 201.06.02

Course Coordinator Availability: Please email for an appointment


Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no Enforced Requisite Courses. 

Assumed Knowledge and Capabilities - You should have knowledge of basic statistics and be familiar with a statistical package such as Minitab, SPSS or the Excel statistics add-on.

 


Course Description

The sensory sciences are central to research as well as studies in product development or modification, quality control and quality assurance. The effect of foods on our senses is neither simple nor totally understood. The complexity of the stimulus of a food product on any one of our senses is affected by a vast number of factors, including: nature and presentation of the specific food matrix, the age, gender, background, sensory sensitivity of the consumer, even the conditions under which the test is carried out. Despite these limitations, the area of sensory evaluation is used to establish the credibility of a potential new product or the effectiveness of a modification to a new product.

This course will develop students’ understanding and application of sensory evaluation. This is undertaken through an examination of the practical and theoretical aspects of sensory evaluation and analysis. In this course, students deal with practical real world sensory related problems in a team approach.


Objectives/Learning Outcomes/Capability Development

Program Learning Outcomes

This course contributes to the follow Program Learning Outcomes at AQF level 7:

  1. Demonstrate a coherent understanding of science by demonstrating: (PLO1.1) an understanding of the scientific method and an ability to apply the scientific method in practice, and (PLO1.2 and 1.4) a coherent understanding of the role and relevance of Food Science in society.
  2. Exhibit depth and breadth of scientific knowledge by: (PLO2.1) demonstrating a depth and breadth of the core concepts in food science and technology, (PLO2.2) You will demonstrate an ability to implement the principles and practices that underpins product development and quality assurance, and (PLO2.3) developing an appreciation of the significance of research to the development of innovative, safe and healthy foods
  3. Critically analyse and solve scientific problems by: (PLO3.2 and 3.4) gathering and critically evaluating information from a range of sources (including scientific literature and data bases), and then synthesise information relevant to a scientific inquiry, and (PLO3.3) demonstrating the ability to employ and apply appropriate critical and analytical thought in a scientific manner to issues related to food technology.
  4. Demonstrate effective communication of science by: (PLO4.1 and 4.2) effectively communicate about food issues by writing technical and scientific reports.
  5. Demonstrate accountability for your own learning and scientific work by: (PLO5.1) demonstrate accountability for your own learning and professional conduct, (PLO5.3) working responsibly, safely and ethically and (PLO5.4) develop an ability to work collaboratively

This course contributes to the following Program Learning Outcomes for MC111 Master of Biotechnology:

  • PLO1 Understanding science: 1.2 You will have an understanding of recent developments in a specialised areas of food science and biotechnology 1.3 You will demonstrate knowledge of research principles and methods applicable to food sciences
  • PLO2 You will have advanced skills to critically analyse and solve problems in food science. 2.1 You will demonstrate cognitive skills in mastery of advanced theoretical knowledge in food science and apply this knowledge to solve complex problems in existing and new areas. 2.2 You will generate and evaluate complex ideas and concepts at an abstract level.
  • PLO3 Application of knowledge and skills. You will critically analyse and solve problems in food science by: 3.1 Demonstrating creativity, initiative and a high level of autonomy in professional practice.


On successful completion of this course, you should be able to:

Demonstrate knowledge of:

  1. the elements of good sensory practice.
  2. the application of discrimination, descriptive, and affective methods of sensory evaluation.
  3. the application of trained panellists including the procedure needed to train panellist.
  4. the application of sensory analysis to product development and quality assurance.
  5. the basic physiology associated with colour, taste and odour (flavour).
  6. the application the principles underlying colour measurement.
  7. the concepts associated with the texture of food.
  8. the statistical analysis, interpretation and communication of sensory data.
     

 


Overview of Learning Activities

Lecture notes taken in class along with handouts, a textbook, and online course materials on the Blackboard will give you access to enough materials to start the course.

Further reading through the references, journal articles and other recommended materials will supplement these resources.

A number of relevant e-books are also available through RMIT Central Library’s e-collection.

Lectures will be recorded and will be available on the course RMIT Blackboard site.

You will perform practical classes to develop your skills in performing sensory and instrumental evaluation of food products.

Total Study Hours

Lecturer, tutor or demonstrator guided learning activities:

  • Lectures and tutorials: 36 hours (face-to-face)
  • Practical sessions (undertaken as part of a group): 10 hours (face-to-face)

Independent study activities:

  • Practical session report preparation (a combination of individual and group reports): 24 hours
  • Literature review assignment preparation (individual report): 24 hours
  • Course content review and examination preparation: 26 hours

 


Overview of Learning Resources

Lectures and Tutorials

Course content will be delivered in the form of lectures. These lectures will be recorded and made available through the course RMIT Blackboard. You are encouraged to review the recorded teaching material as an aid to learning.

You will be directed to readings from the course textbook. You are encouraged to read through the readings to gain an alternative perspective on the content covered in lectures.

Lecture presentations (slides and any other class-room learning activities) will be posted on the course RMIT Blackboard.

Textbook
Lawless HT & Heymann H 2010. Sensory Evaluation of Food: principles and practices. (2nd edition) New York, NY. Chapman & Hall.

You can get a copy of the textbook by going to the RMIT Library webpage http://www1.rmit.edu.au/library and searching for the book title. It should be near the top of the list of hits. Follow the links to the e-book and download pdf files of all the chapters (for free!).

Additional Textbook
An additional text that you might to look at to get a different perspective on sensory evaluation is: Meilgaard M, Civille GV & Carr BT 2010. Sensory Evaluation Techniques. 4th ed. Boca Raton, FL. CRC. As with Lawless & Heymann, you can get a copy of the textbook by going to the RMIT Library webpage http://www1.rmit.edu.au/library and searching for the book title. It should be near the top of the list of hits. Follow the links to the e-book and download pdf files of all the chapters (for free!).

Australian Standards
For some parts of the course you will need to consult the appropriate standards. These are also available from the library:

  1. go to the library webpage http://www1.rmit.edu.au/library.
  2. Click on "Databases A-Z",
  3. then under "Popular Databases" select "Australian Standards" and click "Go".
  4. Search for "2542" (this is the number for Australian sensory standards).
  5. The search will give you a list of standards. Find the one you want and download the pdf.

 


Overview of Assessment

Note that:

☒This course has no hurdle requirements.

☐ All hurdle requirements for this course are indicated clearly in the assessment regime that follows, against the relevant assessment task(s) and all have been approved by the College Deputy Pro Vice-Chancellor (Learning & Teaching).

 

Assessment Task 1: Practical session reports

You will submit reports on the practical sessions.

Your first practical session report will be an early assessment task.

Weighting: 30%

This assessment task supports CLOs: 1, 2, 3, 4, 6 and 8

 

Assessment Task 2: Literature review on sensory evaluation

You will perform a literature review examining the use of different sensory testing methods to describe a food product.

Weighting: 20%

This assessment supports CLOs: 1, 2, 3, 4, 5, 6, 7 and 8

 

Assessment 3: Final examination

Weighting: 50%

This assessment supports CLOs: 1, 2, 3, 4, 5, 6, 7 and 8