Food Structure & Sensory Science
University of Queensland
Area of Study
Nutrition and Food Science
Taught In English
Recommended Prerequisite: STAT1201
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Host University Units2
Recommended U.S. Semester Credits4
Recommended U.S. Quarter Units6
Hours & Credits
OverviewCourse descriptionIntroduction to the principles & applications of sensory evaluation of food; instrumental assessment of food structure; influence of food micro & macro-structure on the texture & colour of foods measured instrumentally as well as perceived sensorially.Learning ObjectivesAfter successfully completing this course you should be able to:
Class Contact2 Lecture hours, 1 Tutorial hour, 3 Practical or Laboratory hoursAssessmentExercise for Food Sensory & StructuresType: QuizLearning Objectives Assessed: 2, 5, 7Due Date:Throughout SemesterWeight: 20%Task Description:Questions based on what's taught in the previous lectures. Could be short questions and/or fill in the blanks.There will be 4 quiz tests 10 mark each. This will be conducted at the start of specified lectures.AssignmentType: ReportLearning Objectives Assessed: 2, 5Due Date: End of SemesterWeight: 20%Task Description: Compile and submit a report on the sensory and physical evaluation of the assigned case studyFinal examType: Exam - during Exam Period (Central)Learning Objectives Assessed: 2, 3, 4, 5Due Date: Examination PeriodWeight: 60%Reading: 10 minutesDuration: 120 minutesFormat: Multiple-choice, Short answer, Problem solvingTask Description: Design, analysis and practical applications of food sensory evaluations. Principles of physical assessment of foods.
- Understand food oral processing
- Apply the principles of sensory evaluation methods to assess the quality of food products.
- Appreciate the principles of objective colour measurement and apply these principles to assess the colour of food products.
- Appreciate the principles of objective texture measurement and apply these principles to assess the texture of food products.
- Demonstrate an ability to report in written form and orally discuss the results of food assessment by sensory and physical methods in a precise and logical manner.
- Demonstrate a sound knowledge of, and an acceptable level of competence in, the skills required for performing a range of sensory and physical assessment methods and reliably, including food sampling, sample preparation, and laboratory record keeping.
- Demonstrate a sound knowledge of experiment design and data analysis techniques, which are common in the sensory evaluation of food products.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.