School Of Natural SciencesSensory EvaluationWestern Sydney University Unit Code: FS327A.1
Discipline: FOOD SCIENCE AND BIOTECHNOLOGY
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.