|NAME OF COURSE/MODULE:||SENSORY ANALYSIS|
|NAME(S) OF ACADEMIC STAFF:||DR NUR HUDA HJ FAUJAN|
|RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME:||This subject sets the principles of experimental design and statistical analysis to the use of human senses such as sight, smell, taste, touch and hearing for the purposes of evaluating consumer products. Many of the concepts and experiment in this course are important to apply in food product development and food quality assurance.|
|SEMESTER AND YEAR OFFERED:||SEM 1/ YEAR 3|
|TOTAL STUDENT LEARNING TIME (SLT)||FACE TO FACE||TOTAL GUIDED AND INDEPENDENT LEARNING|
|L = Lecture
T = Tutorial
P = Practical
L + T + P + O = 118.5 HOURS
|PREREQUISITE (IF ANY):||NONE|
|OBJECTIVES:||1. To provide an understanding to the principles, concepts, methods and application of sensory analysis techniques and its use in the food industry.
2. To provide students an appropriate method to meet the objectives of sensory tests as well as analyse the data and interpret the meaning of results obtained.
|Upon successful completion of this course students should have the ability to:
|TRANSFERABLE SKILLS:||Students should be able to develop problem solving skills through a process of lectures and laboratory practicals.|
|TEACHING-LEARNING AND ASSESSMENT STRATEGY:
The course will be taught through a combination of formal lectures, assignments, group work, using authentic materials, informal activities and various textbooks.
|This course introduces the methods on how to analyse and evaluate food products during processing and new product development using human beings as panel members. The sensory analysis includes odour test, taste test using various techniques e.g. paired comparison test, triangle test, hedonic test and descriptive tests involving either trained and untrained panels and consumer panels. Sensory tests are important to ascertain whether a food product can be accepted or not by the potential consumers from various attributes of colour, taste, aroma, texture and appearance.|
|MODE OF DELIVERY:||Lecture, lab practical and group work.|
|ASSESSMENT METHODS AND TYPES:|
|A. Continuous Assessment (70%)|
· Lab Reports
· Mid-Term Test
|B. Final Examination (30%)|
|Examination||· Structured-type questions
· Essay question
|MAIN REFERENCES SUPPORTING THE COURSE||1. Meilgaard, M., Civille,G.V. and Carr, B. T. (2007) Sensory Evaluation Techniques. 4rd Edition. Bota Racon, Taylor and Francis,|
|ADDITIONAL REFERENCES SUPPORTING THE COURSE||1. Stone, H. and Sidel, J.L. (2004). Sensory Evaluation Practices, 3rd Edition. Boston, Elsevier Academic Press
2. Heymann, H. and Lawless, H.T. (2001). Sensory Evaluation of Food: Principles and Practices. 2nd Edition. Aspen Publishers, Inc.
3. Aminah Abdullah. (2000). Prinsip Penilaian Sensori. Bangi. Penerbit UKM.
4. Moskowitz, H.R., Beckley, J.H. and Resurreccion, A.V.A. (2006). Sensory and consumer research in food product design and development. 1st Edition. Blackwell Pub.
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