Course Title: Conduct sensory analysis

Part B: Course Detail

Teaching Period: Term2 2012

Course Code: ONPS5239C

Course Title: Conduct sensory analysis

School: 155T Vocational Health and Sciences

Campus: City Campus

Program: C5184 - Diploma of Food Science & Technology

Course Contact: Sam Cutri

Course Contact Phone: +61 3 9925 4876

Course Contact Email:

Name and Contact Details of All Other Relevant Staff

Nominal Hours: 40

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.

Pre-requisites and Co-requisites

VBP051 - Identify sensory analysis fundamentals

Course Description

This unit of competency covers the ability to set up and co-ordinate test panels and assess the results obtained from a sensory analysis.

National Codes, Titles, Elements and Performance Criteria

National Element Code & Title:

PMLTEST505B Conduct sensory analysis


1. Select panelists for sensory analysis

Performance Criteria:

1.1 Develop and use a questionnaire for initial screening of potential panellists based on testing brief
1.2 Determine the ability of panellists to distinguish the desired sensory characteristics
1.3 Analyse and report results used to establish panel


2. Prepare panelists for sensory analysis

Performance Criteria:

2.1 Prepare panellists for sensory analysis
2.2 Conduct any training required to detect test characteristics
2.3 Instruct panellists on recording and reporting requirements of test data


3. Prepare samples for sensory analysis

Performance Criteria:

3.1 Prepare reference samples to be used for the sensory analysis specification
3.2 Prepare evaluation samples to sensory analysis specification
3.3 Apply food safety procedures in the preparation and presentation of samples


4. Conduct routine sensory analysis

Performance Criteria:

4.1 Select appropriate test materials for the information required
4.2 Ensure tests are conducted according to enterprise procedures
4.3 Analyse data to obtain statistically reliable results
4.4 Report on process and results in accordance with enterprise procedures


5. Evaluate and report findings

Performance Criteria:

5.1 Assess the possible effects of group attributes
5.2 Review reliability of results for group bias
5.3 Complete all relevant documentation and present findings


6. Maintain a safe work environment

Performance Criteria:

6.1 Use established work practices to ensure personal safety and that of other personnel
6.2 Minimise the generation of wastes and environmental impacts
6.3 Ensure the safe collection of laboratory waste for subsequent disposal
6.4 Care for and store equipment and reagents as required.

Learning Outcomes

Details of Learning Activities

Learning activities for this course may include:
• Teacher directed face-to face delivery of lessons
• Whole class Discussion
• Pair/group discussion
• Small group workshops
• Revision quizzes
• Worksheets
• Laboratory experiments
• Record keeping of experiments
• Presentations
• Research activities

Teaching Schedule

Week 1 Sensory Panels
Week 2 Sensory Panels
Week 3 Triangle test
Week 4 Triangle test
Week 5 quantitative response scales
Week 6 Analysis of data

Learning Resources

Prescribed Texts


AS 2542.2.2-2005 Sensory analysis Method 2.2: Specific methods—Triangle test
AS 2542.2.3-2007 Sensory analysis Part 2.3: Specific methods—Guidelines for the use of quantitative response scales (rating)

Other Resources

Overview of Assessment

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

Assessment Tasks

Assignments 100 % Due: 22/10/12

Assessment Matrix

Course Overview: Access Course Overview