Module manager: Peter Ho
Email: p.ho@leeds.ac.uk
Taught: Semester 1 (Sep to Jan) View Timetable
Year running 2024/25
FOOD5472M Sensory Science
This module is not approved as a discovery module
This module will examine techniques used in the analysis of sensory properties of foods. It provides practical training in sensory analysis techniques and statistical analysis of sensory data.
On completion of this module students will be better able to
1. Understand fundamental principles of sensory measurement and able to select, design and apply appropriate sensory analysis techniques in the analysis of food
2. Select and apply appropriate statistical analysis methods for the analysis of data collected from a sensory study.
Objective 1 aims to introduce student to sensory methods, their design and an understanding of data collection and analysis through a series of lectures, computer-based learning and laboratory practicals. Objective 2 will be achieved through group-based assignment focusses on the selection and design of sensory experiments under typical industrial and research settings.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
1. Understand the basic principles of sensory measurement and the appropriate use of different sensory analysis methods in food analysis. (LO1)
2. Understand the application of appropriate statistical analysis methods in the analysis and interpretation of sensory data (LO2)
3. Select appropriate sensory analysis methods and justify their use in solving an industry case study. (LO3)
4. Design and propose a sensory experiment that takes into consideration requirements for controlling experimental variation and error. (LO4)
Skills Learning Outcomes
On successful completion of the module students will have demonstrated the following skills learning outcomes:
1. Use a statistical analysis software package in the analysis of data collected from a sensory study. (SLO1)
2. Work cooperatively with other individuals in a team and provide valued contributions that allows the team to meet the required outputs. (SLO2)
Academic Skills AS1-10
Work Ready Skills WR1-5
This module will provide an overview of sensory discrimination tests, preference and acceptance test and sensory descriptive analysis and how and when they can be applied in the analysis of food. Some aspects important in the design of sensory experiments and how certain factors affect the execution and outcome of a study will be considered.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Computer Class | 6 | 2 | 12 |
| Class tests, exams and assessment | 1 | 1 | 1 |
| Lecture | 13 | 1 | 13 |
| Practical | 2 | 2 | 4 |
| Private study hours | 120 | ||
| Total Contact hours | 30 | ||
| Total hours (100hr per 10 credits) | 150 | ||
For LO1, 3 x 1h lectures will provide formative feedback a week after each in-class MCQ. Online feedback for LO2 and LO3 will be provided separately between the first and second assignments.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Assignment | Coursework | 10 |
| Assignment | Coursework | 20 |
| Assignment | Coursework | 60 |
| Assignment | Coursework | 10 |
| Total percentage (Assessment Coursework) | 100 | |
Resits will be available for each assessment component and can be taken at the next assessment period.
The reading list is available from the Library website
Last updated: 4/23/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team