Sensory Techniques for Nutrition Research
Description
Sensory analysis in nutrition research is vital for consumer satisfaction and for market success. Sensory Techniques in Nutrition Research is designed to give students a thorough knowledge of sensory evaluation. Students will appraise how much sensory analysis can be used in nutrition research. The course will compare and contrast discriminative, descriptive and affective sensory methodologies used to measure sensory attributes and preference. Students will identify, critically evaluate and apply the key elements and procedures for sensory evaluation of food products including selection of legal considerations in professional conduct for sensory testing, appropriate methods, experimental design, data analysis and interpretation. Students will apply this knowledge and examine the effects of reformulating ingredient composition on the sensory and nutritional properties on a range of consumer foods.
Learning Outcomes
Appraise how much sensory analysis can be used in nutrition research and food product development.
Critically examine the inter relationship of physiolology and psychology on taste, aroma and texture perception.
Examine the effect of reformulating ingredient composition on the sensory and nutritional properties of consumer foods.
Critically analyse sensory data using computer software and statistical tables.
Critically analyse the implications of the results achieved.
Demonstrate critical thinking and on-going reflective practice by means of ongoing contributions to the module Learn Online (Moodle) forum discussions