FDSC20040

This module is an undergraduate course designed for stage 2 BSc Food Science students. The module will focus on techniques used in industrial sensory evaluation. Sensory training will include aspects of panelist evaluation; requirements of test area equipment and facilities; analytical and subjective tests including difference testing.

This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science:

- APPLIED FOOD SCIENCE: SENSORY SCIENCE
This module will allow students to become familiar with analytical and affective methods of assessing sensory properties of food, utilising statistical methods. The students are expected to know how to use computers to solve real world sensory problems, be able to apply statistical principles to food science/ sensory applications. and to determine the best methods to apply sensory science to measure and assure the quality of food products.

- SUCCESS SKILLS
This module will take a multimedia approach to develop students written and oral communication skills. Students will demonstrate scientific writing skills, produce technical reports and communicate technical information to a non-technical audience using a selection of media platforms.
Students will have an opportunity to develop critical thinking and problem-solving skills through a project-led problem-based learning group project. The group work skills will ensure students begin to practice skills that will allow them to work effectively with others, in a professional manner in an environment of mutual respect, provide leadership, deal with conflict, use library resources effectively and screen appropriate on-line resources, manage time effectively and multitask efficiently.

The Continuous Assessment strategy seeks to develop Scientific writing and report writing skills in addition to discipline knowledge and problem-solving skills. Full details and marks breakdown will be given in your introductory lecture.
The three assessment elements include:
1. Sensory project: This is a multi-step group project designed to ensure students can select and design an appropriate sensory test for a given which includes planning, content resourcing, and presenting the project. This may be a group or individual project depending on access to campus facilities.
2. Sensory reports: These are prepared in class and tutorials under supervision. The documents may be written individually of prepared by the group to allow for peer-to-peer learning - this will be agreed in the first lecture session with Module coordinator.
3. Exam A: Quiz: Short answer questions will either be delivered as an individual online brightspace assessment OR as a group pubquiz format in which questions are read out in class and answered by the group. You will need good proficiency in Spoken, written and Aural English for this test.
Exam B: Data handling. This is an individual assessment of the skills developed during the practical sessions.