FB3QSF-Advanced Food Quality and Sensory

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:6
Terms in which taught: Autumn term module
Pre-requisites: FB2FQS Food Quality and Sensory Science
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Nikos Mavroudis
Email: n.mavroudis@reading.ac.uk

Module Co-convenor: Dr Stephanie Bull
Email: stephanie.bull@reading.ac.uk

Type of module:

Summary module description:

This module provides advanced elements of food quality and sensory science.Ìý This will include measurement, assessment and control measures beyond those covered in the introductory module (FB2FQS).Ìý Within sensory science we will discuss (a): an advanced insight into taste and olfaction through receptors to perception (b) descriptive and quantitative sensory methods (c) dynamic sensory methods and d) recent advances in sensory methods.Ìý

Issues linked to food quality will include further aspects of quality management systems, including HACCP. Thus, preparing students for potential future roles in food quality assurance by developing their knowledge and skills of food quality and safety management practices.

Aims:

• Provide a detailed understanding of the sensory perception of flavour (taste and aroma) and mouthfeel of foods.


• By developing an understanding of the mechanism of perception and the use of laboratory-based sensory methods, enable students to organise and run sensory evaluation trials in industry and research.


• Prepare students for potential future roles in food quality assurance by developing their knowledge and skills of food quality and safety management practices including HACCPÌý

Assessable learning outcomes:

On successful completion of the module students will be able to:

• discuss the physiology and psychology taste, aroma and texture perception


• screen, select and train sensory assessors


• critically evaluate a wide range of sensory methods and decide which techniques to use to answer a range of food quality, product development, cost release and market research questions


• design and conduct a range of sensory analysis procedures


• statistically analyse data from a range of sensory methods


• explain the main attributes that determine food quality


• participate in the establishment and operation of food quality management systems (including HACCP) for the production of safe and quality foods

Additional outcomes:

Students will have the opportunity to take the IFST (Institute of Food Science and Technology) Certificate for Sensory Training at intermediate level. They will have enhanced skills in the application of statistical methods to the analysis of complex sensory data sets. ÌýThe module will also enhance student's ability in web-based literature searches.

Outline content:

Topics covered include:

• Quality: detailed consideration of elements of food quality management systems (QMS) includingÌý QMS documentation, auditing and risk assessment techniques as well as a more detailed Hazard Analysis Critical Control Points study.


• Physiology and psychology of perception


• Analytical and affective sensory methodologies, focusing on sensory profiling and dynamic methods. Assessor screening, training and monitoring for sensory profiling panels.


• Statistical analysis of sensory data sets


• The practical aspects of the course cover the use of profiling methods to evaluate the sensory attributes of foods.

Global context:

Although the main quality and legislation focus will be on issues of importance to the UK food industry, the issues are in fact global and the different components will be relevant and have application in the food industry in any country in the world.

The sensory properties of foods have a major role in food choice and diet as well as in the commercial success of manufactured food products. This module equips students with the knowledge and skills to carry out relevant sensory evaluation of foods as well as the ability to discuss individual differences in perception which may impact on food choice and therefore have global health implications.Ìý

Brief description of teaching and learning methods:

ÌýThe module is taught using a combination of formal lectures to provide the theoretical background to the subject, internet-based course material, practical classes and data seminars. Sensory practical classes and the data seminar support the learning material in the sensory lectures. The HACCP study is completed as a group task in the form of problem-based learning.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	30
Seminars	4
Practicals classes and workshops	4
Guided independent study:	62
Ìý	Ìý	Ìý	Ìý
Total hours by term		0	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	25
Report	45
Class test administered by School	30

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Following sensory practical classes and a data seminar, students complete an assignment to concisely report and discuss their evaluation of food products. This is the written assignment that contributes 25% of the module mark.

There is a 1 hour test in Sensory Science at the end of autumn term that contributes 30% of the module mark; this also enables students to gain an IFST intermediate certificate in sensory science.

Students work in groups to prepare a HACCP report that contributes 45% of the module mark.

Formative assessment methods:

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

40% overall in all assessed workÌý

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):

The IFST test costs £15 per person (payable to the IFST). If a student does not want to take this externally accredited test they can be set a similar alternative class test with no additional cost (this must be discussed with the module convenor)

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 22 September 2022