FBMSSC-Sensory Science

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Stella Lignou
Email: s.lignou@reading.ac.uk

Type of module:

Summary module description:

This module will provide you with the necessary skills to conduct sensory evaluation within the food industry or further academic research. This will be achieved by developing an understanding of the underpinning factors which influence perception and behaviour; from the physical stimulant to psychological factors. You will be able to select, design and conduct sensory analyses of food based on different hypotheses; and analyse, interpret and report the results in a scientific manner. You will develop the knowledge required to act as a sensory panel leader, including learning how to screen and train panellists, and how to successfully maintain a panel.

Aims:

• Provide a comprehensive understanding of sensory science, its application to the assessment of food, and the underlying physiology and psychology behind perception.


• Develop the skills required to design, conduct and report sensory analyses through laboratory-based sensory methods, to enable students to be able to use sensory panels in industrial and academic research.

Assessable learning outcomes:

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

• Explain the physiological and psychological mechanisms which drive perception of food, from the physical stimulant to the response outcome.


• Select design and conduct Ìýappropriate sensory methods for specific hypotheses


• Statistically design and analyse sensory data in order to interpretsensory panel performance and demonstrate impact for an industrial or academic research application.


• Explain the process of recruiting a sensory panel and be able to discuss appropriate training and monitoring of the panel.


• Critically assessÌýthe validity of sensory methodologies and sensory science.

Additional outcomes:

Students will:

• Be able to explain the physiological and psychological mechanisms which drive perception of food, from the physical stimulant to the response outcome.Ìý


• Enhance their skills in statistical analysis.


• Increase their experience in scientific communication.


• Have the opportunity to enhance teamwork skills.


• Gain the skills to apply these concepts to the sensory evaluation of non-food items (cosmetics, personal healthcare, pharmaceuticals, etc.).

Outline content:

The module is designed to be delivered as an intensive course over 2 weeks and is structured around:

1. The science behind sensory perception: the senses and cross-modal interactions


2. Sensory methods
   
   
   
   1. Discrimination tests
   
   
   2. Descriptive techniques
   
   
   3. Temporal methods
   
   
   4. Rapid descriptive methods
   
   
   5. Consumer methods
   
   
   
   


3. Running sensory panels
   
   
   
   1. Recruitment and screening
   
   
   2. Training
   
   
   3. Maintenance
   
   
   4. Ethics, health & safety
   
   
   
   

With a goal of being able to conceive, design and conduct sensory analyses for a given question.

Global context:

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.

Brief description of teaching and learning methods:

Practical classes will be used to give a sensorial learning experience and coupled with lectures and seminars to build understanding on all aspects of sensory science.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		16
Seminars		4
Practicals classes and workshops		16
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)		8
Ìý Ìý Wider reading (directed)		8
Ìý Ìý Peer assisted learning		4
Ìý Ìý Advance preparation for classes		4
Ìý Ìý Preparation for presentations		10
Ìý Ìý Preparation of practical report		16
Ìý Ìý Group study tasks		10
Ìý Ìý Reflection		4
Ìý	Ìý	Ìý	Ìý
Total hours by term	0	100	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Report	50
Oral assessment and presentation	50

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

As part of a team, students will design and undertake a sensory evaluation method and statistically analyse their results; this will be evaluated through a group presentation of the sensory data related to product differences (50%). Individually students will assess and interpret the performance of the sensory panellists and submit a panel feedback report (50%).

Formative assessment methods:

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy £Penalties for late submission for Postgraduate Flexible programmes£, which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
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:

50% overall

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

Students have the option to take the IFST intermediate certificate in sensory science. This test costs £15 per person (payable to the IFST). ÌýThis test does not contribute to the module mark and can be taken after the 2 week module period.

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