Sensory Analysis and Practice

Subject FOOD90028 (2015)

Note: This is an archived Handbook entry from 2015.

Credit Points: 12.5
Level: 9 (Graduate/Postgraduate)
Dates & Locations:

This subject has the following teaching availabilities in 2015:

February, Parkville - Taught on campus.
Pre-teaching Period Start 02-Feb-2015
Teaching Period 16-Feb-2015 to 20-Feb-2015
Assessment Period End 31-Mar-2015
Last date to Self-Enrol 04-Feb-2015
Census Date 16-Feb-2015
Last date to Withdraw without fail 13-Mar-2015

Students will be required to attend a one-week block-intensive and also commit to extra time after the intensive for follow-up assignment work.

This subject has pre-teaching dates. Students are required to undertake study/assessment prior to the commencement of the subject.

For this subject the study will be:

  • Reviewing literature posted in LMS as preparation for the intensive week.

Timetable can be viewed here. For information about these dates, click here.
Time Commitment: Contact Hours: 40 hours (block intensive)
Total Time Commitment:

170 hours total time commitment.

Prerequisites: None
Corequisites: None
Recommended Background Knowledge: None
Non Allowed Subjects: None
Core Participation Requirements:

For the purposes of considering request for Reasonable Adjustments under the Disability Standards for Education (Cwth 2005), and Student Support and Engagement Policy, academic requirements for this subject are articulated in the Subject Overview, Learning Outcomes, Assessment and Generic Skills sections of this entry.

It is University policy to take all reasonable steps to minimise the impact of disability upon academic study, and reasonable adjustments will be made to enhance a student's participation in the University's programs. Students who feel their disability may impact on meeting the requirements of this subject are encouraged to discuss this matter with a Faculty Student Adviser and Student Equity and Disability Support:


Dr Sigfredo Fuentes


Subject Overview:

This subject provides an overview of sensory analysis and practice. Lectures, tutorials and practical demonstrations in the core theories and methodology of sensory science will provide students with demonstrable knowledge for application of sensory science in food, wine, agricultural and animal production fields. A research project will contribute to the practical outcomes of the project, by a literature review, training of sensory panels, production of sensory data and analysis of these results.

Learning Outcomes:
  • To examine methods to develop, train and screen sensory panellists.
  • To understand and perform sensory discrimination and scaling tests.
  • To become familiar with descriptive analysis data collection and analysis.
  • To apply a range of appropriate statistical tests and analyses to sensory data.

Literature Review, due approximately in week 2 (1000 word = 20%)
Practical Workbook, due approximately in week 5 (1000 word = 20%)
Project Report, due approximately in week 10 (3000 word = 60%)

Prescribed Texts: None
Breadth Options:

This subject is not available as a breadth subject.

Fees Information: Subject EFTSL, Level, Discipline & Census Date
Related Course(s): Graduate Certificate in Agricultural Sciences
Graduate Certificate in Food Science
Graduate Diploma in Agricultural Sciences
Graduate Diploma in Food Science
Master of Agricultural Science
Master of Animal Science
Master of Food Science
Master of Food and Packaging Innovation
Master of Wine Technology and Viticulture
Postgraduate Diploma in Agricultural Science
Postgraduate Diploma in Food Science
Related Majors/Minors/Specialisations: 100 Point (A) Master of Agricultural Sciences
100 Point (B) Master of Agricultural Sciences
150 Point Master of Agricultural Sciences
200 Point Master of Agricultural Sciences

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