School Of Natural Sciences

Sensory EvaluationWestern Sydney University Unit Code: FS327A.1


Student Contribution Band: 2

Level: 3

Credit Points: 10

About this Unit
To provide the candidate with a thorough grounding in the sensory evaluation techniques commonly used in the food industry, including theoretical and practical aspects. The role of the senses in sensory evaluation; setting up a sensory evaluation laboratory; selection of panellists for quantitative and consumer studies; factors influencing sensory measurements; product sampling procedures; experimental design; difference tests; tests using scales; analytical/descriptive tests; preference acceptability tests; use of computerised sensory evaluation system correlating sensory and instrumental data; applying confidence limits to sensory data in quality control; and sensory analysis report.

Western Sydney University Copyright © 2004-2016 ABN 53 014 069 881 CRICOS Provider No: 00917K Contact Us | Disclaimer | Emergency Help |