Course Title: Identify sensory analysis fundamentals

Part A: Course Overview

Program: C4172 Certificate IV in Food Science & Technology

Course Title: Identify sensory analysis fundamentals

Portfolio: SEH Portfolio Office

Nominal Hours: 15

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)


Course Contact: Afsaneh Porzoor

Course Contact Phone: +61 3 9925 4876

Course Contact Email: afsaneh.porzoor@rmit.edu.au



Course Description

This unit covers the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.

Pre-requisite Courses and Assumed Knowledge and Capabilities

There are no prerequisites for this course.



National Competency Codes and Titles

National Element Code & Title:

VBP051 Identify sensory analysis fundamentals

Elements:

Conduct a taste panel.

Identify the organoleptic properties of food.

Procedures used in the sensory evaluation of foods are established.


Learning Outcomes

1. Identify the organoleptic properties of food.
2. Procedures used in the sensory evaluation of foods are established.
3. Conduct a taste panel.


Overview of Assessment

Assessments for this course consist of:
• Class activities
• Assignments
• Presentations
• Exam