Food Structure & Sensory Science

University of Queensland

Course Description

  • Course Name

    Food Structure & Sensory Science

  • Host University

    University of Queensland

  • Location

    Brisbane, Australia

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    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.

    Hours & Credits

  • Host University Units

  • Recommended U.S. Semester Credits
  • Recommended U.S. Quarter Units
  • Overview

    Course description
    Introduction 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 Objectives
    After successfully completing this course you should be able to:
    1. Understand food oral processing
    2. Apply the principles of sensory evaluation methods to assess the quality of food products.
    3. Appreciate the principles of objective colour measurement and apply these principles to assess the colour of food products.
    4. Appreciate the principles of objective texture measurement and apply these principles to assess the texture of food products.
    5. 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.
    6. 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.
    7. Demonstrate a sound knowledge of experiment design and data analysis techniques, which are common in the sensory evaluation of food products.
    Class Contact
    2 Lecture hours, 1 Tutorial hour, 3 Practical or Laboratory hours
    Exercise for Food Sensory & Structures
    Type: Quiz
    Learning Objectives Assessed: 2, 5, 7
    Due Date:Throughout Semester
    Weight: 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.
    Type: Report
    Learning Objectives Assessed: 2, 5
    Due Date: End of Semester
    Weight: 20%
    Task Description: Compile and submit a report on the sensory and physical evaluation of the assigned case study
    Final exam
    Type: Exam - during Exam Period (Central)
    Learning Objectives Assessed: 2, 3, 4, 5
    Due Date: Examination Period
    Weight: 60%
    Reading: 10 minutes
    Duration: 120 minutes
    Format: Multiple-choice, Short answer, Problem solving
    Task Description: Design, analysis and practical applications of food sensory evaluations. Principles of physical assessment of foods.

Course Disclaimer

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.