FDSC40600

This module is for students taking the Graduate Diploma or MSc in Food, Nutrition and Health.

This module is a postgraduate course designed to give students essential tools to understand and use the key principles of sensory science in food-related research.

The module will focus on techniques used in industrial sensory evaluation. In particular, sensory principles will include aspects of panellist evaluation; requirements of test area equipment and facilities; analytical and subjective tests including difference testing, methods for consumer testing and statistical approaches. The National Standards Authority of Ireland (NSAI) Database provides direct access to up to ISO standards for sensory testing. This can be accessed through the Library at http://eu.i2.saiglobal.com/management/

The two key mandatory text books are
1. Food oral processing [electronic resource] : fundamentals of eating and sensory perception / edited by Jianshe Chen, Lina Engelen
2. Sensory evaluation [electronic resource] : a practical handbook by/ Sarah E. Kemp, Tracey Hollowood, Joanne Hort.

The module will be delivered through the UCD Brightspace system and will consist of:
• Electronic lectures and notes
• Online discussions
• Written assignments

How will the student be assessed?
The continuous assessment strategy seeks to develop scientific writing and report writing skills in addition to discipline knowledge, critical thinking and problem-solving skills. Assessments will be scheduled at times which vary over the trimester and will be submitted remotely through Brightspace. The assessment elements may include:
• Essay plan; peer review of the essay plan; the final version of the essay; and resource review (40%)
• Mind map and its peer review; rationale/project proposal; detailed experimental design (60%)