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Sensory Evaluation of Food: Syllabus / Laboratory Manual

This document is a syllabus and laboratory manual for a course on sensory evaluation of food taught in winter 2010 at the University of British Columbia. The course is designed to equip students with skills for objective sensory assessment of foods, including hands-on experience with data collection, analysis, and interpretation. Over 8 laboratory sessions, students will conduct sensory tests, analyze results, and prepare executive summaries. The syllabus outlines course objectives, topics, textbooks, testing and grading schedules, and provides information about the laboratory sessions.

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202 views6 pages

Sensory Evaluation of Food: Syllabus / Laboratory Manual

This document is a syllabus and laboratory manual for a course on sensory evaluation of food taught in winter 2010 at the University of British Columbia. The course is designed to equip students with skills for objective sensory assessment of foods, including hands-on experience with data collection, analysis, and interpretation. Over 8 laboratory sessions, students will conduct sensory tests, analyze results, and prepare executive summaries. The syllabus outlines course objectives, topics, textbooks, testing and grading schedules, and provides information about the laboratory sessions.

Uploaded by

tr11ng1thi1n
Copyright
© Attribution Non-Commercial (BY-NC)
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Sensory Evaluation of Food

11

FOOD 529B

Syllabus / Laboratory Manual


Winter Semester 2010
(Jan-April 2011)
Dr. Margaret Cliff

INSTRUCTOR:

Food, Nutrition and Health


University of British Columbia
Vancouver, BC
FNH 213
[email protected]
or
[email protected]

LECTURE TIME:
TUTORIAL:
LABORATORY:
TEACHING ASSOCIATE:

Tues 1:00-2:00 pm
Tues 2:00-3:00 pm
Wed 1:00-4:00 pm

Azita Madadi-Noei
Food, Nutrition and Health
FNH 100A 604-822-1225
[email protected]

FNH 300
FNH 300
FNH 140

FOOD 527b Winter Semester 2010

University of British Columbia


SENSORY EVALUATION OF FOOD
Food 527b
COURSE DESCRIPTION
This course is designed to equip students with the skills necessary to conduct objective
assessment of foods. It will allow students to apply their basic scientific knowledge to the
analysis and understanding of food. It will provide students with the skills necessary to conduct
scientifically sound, statistically valid evaluations for the food and beverages industries.Students
will get hands-on experience with the data collection, data analysis and interpretation of
experimental results during 8 laboratory sessions. Emphasis is placed on objective assessments
and statistical analyses. Students will improve their oral and written communication skills
through teamwork and the preparation of executive summaries which describe: what was done,
what was found and what was concluded.
This course is intended for students interested in sensory evaluation of food and beverages.
However, it will be beneficial to all students needing hands-on experience with statistical
analysis and interpretation of experimental results.
TEXTBOOKS USED:
Poste, L.M., Mackie, D.A., Butler, B. and Larmond, E. 1991. Laboratory Methods for Sensory
Analysis of Foods, Agriculture Canada Publication 1864/E, 1991 (Required - Handout)
Meilgaard, M., Civille, G.V. and B.T. Carr. 2007. Sensory Evaluation Techniques. CRC Press
Boca Raton, FL. (Optional)*

Full on-line text available at UBC library

COURSE OBJECTIVES
The course objectives are to:
1.
2.
3.
4
5.
6.
7.

develop an understanding of psychology and sensory physiology


select and implement appropriate sensory methodology for a specified objective
understand the capabilities and limitations of sensory tests
gain experience in data collection, data analysis and interpretation of sensory data
develop written and oral communication skills
gain experience with the preparation of executive summaries, describing: what was done;
how it was done; what was found; and what was concluded.
develop skills to critique sensory methodology, experimental design and statistical
analyses in the food science literature

Students should have had a statistics class and should have knowledge of basic statistical
procedures and terminology. Emphasis will be placed on how to apply the statistics and how to
Sensory Evaluation of Food - Dr. Margaret Cliff

FOOD 527b Winter Semester 2010

analyse and interpret the results.

Food, Nutrition and Health


Food 527b
SENSORY EVALUATION OF FOOD
Dr. Margaret Cliff
Research Scientist: Sensory Evaluation
Adjunct Professor: Food, Nutrition and Health (FNH)
Permanent Work Location
Agriculture and Agri-Food Canada
Pacific Agri-Food Research Centre, Summerland, BC
[email protected]
Temporary Work Location
University of British Columbia, Vancouver, BC
[email protected]

LECTURE AND LABORATORY TOPICS:


Week
No.

Multivariate Statistics in Sensory


Analysis: Principal Component Analysis

Special Grooming: Please do not use perfumes, aftershaves or hand creams the day of the laboratory.

Sensory Evaluation of Food - Dr. Margaret Cliff

FOOD 527b Winter Semester 2010

TESTING AND GRADING SCHEDULE


LABORATORY DUE DATES
Date 2011

Lab 8: Medium of Dispersion / Intensity & Hedonic Relationships

LATE LAB REPORTS

LATE PENALTY
1 day late

2 days late

3 days late

FIRST

- 0%

-10%

- 20%

SECOND

- 20%

-30%

- 40%

THIRD

- 40%

-50%

- 60%

FOURTH

- 60%

-70%

- 80%

FIFTH

- 80%

- 90%

- 100%

LABORATORY INFORMATION
The laboratory demonstrations and experiments are designed to introduce and demonstrate the
principles and methods used to measure sensory attributes of foods. The laboratory
demonstrations are teaching, not research experiments. Because you will participate as both
experimenter and judge, you will often know the nature of the tests in advance and may have the
tendency to out-guess the tests. Please try to refrain from doing this and, remember, the
important objective is not to determine how good a taster you are, but it is to teach you the
Sensory Evaluation of Food - Dr. Margaret Cliff

FOOD 527b Winter Semester 2010

methodology. After the lab, students will decode and enter their own responses on master data
sheet. Reports are due after one week, at the next lab period. Only if there are extenuating
circumstances will be deadline be extended and only if the instructor is consulted in advance.

LIST OF SENSORY EVALUATION BOOKS


Amerine, M.A. Pangborn, R.M and E.B. Roessler, 1965 Principles of Sensory Evaluation. Academic
Press, New York, NY.
Amerine, M.A. and E.B. Roessler. 1983. Wines: Their Sensory Evaluation. 2nd ed W. H Freeman &
Co., San Francisco, CA.
Bell, G.A and Watson, A. J. 1999. Tastes & Aromas: The Chemical Senses in Science and Industry.
UNSW Press. Blackwell Publishing.
Birch, G.G., Brennan, J.G and K.J. Parker 1977. Sensory Properties of Foods. Applied Science Publ.
London.
Chambers, E. and Wolf, M.B. (edts). 1996. Sensory Testing Methods: Second Edition. ASTM
International, West Conshohocken, PA.
Gacula, M.C and J. Singh. 1984. Statistical Methods in Food and Consumer Research. Academic
Press Inc. New York NY.
Jellinek, G. 1985. Sensory Evaluation of Food - Theory and Practice. VCH Pub. Deerfield Beach, FL.
Lawless, H.T. and Heymann, H. 1988. Sensory Evaluation of Food. Chapman and Hall. New York
NY.
Meilgaard, M., Civille, G.V. and B.T. Carr. 2007. Sensory Evaluation Techniques. CRC Press Boca
Raton, FL.
Moskowitz, H.R., Beckley, J.H. and Resurreccion, A.V.A. 2006. Sensory and Consumer Research in
Food Product Design and Development. IFT Press. Blackwell Publishing.
Munoz, A. M., Civille, C.V. and Carr, T. B. 1992. Sensory Evaluation in Quality Control. Van
Nostrand Reinhold NY.
OMahony, M.A.P. 1986. Sensory Evaluation of Food: Statistical Methods and Procedures. Marcel
Dekker Inc. New York NY.
Piggottt, J.R. (edt) 1988. Sensory Analysis of Foods. 2nd ed. Elsevier Applied Science, Inc New York
NY.
Piggott, JR. 1986. Statistical Procedures in Food Research. Elsevier Applied Science, Inc New York
NY.
Stone, H and J.L Sidel. 2004. Sensory Evaluation Practices. Elsevier Academic Press Inc San Diego,
CA.
Taylor, A.J and D. D. Roberts. (edts) 2004. Flavour Perception. Blackwell Publishing Oxford UK.
Sensory Evaluation of Food - Dr. Margaret Cliff

FOOD 527b Winter Semester 2010

Williams, A.A. and R.K. Atkins. 1983. Sensory Quality of Foods and Beverages: Definition,
Measurement and Control. Ellis Horwood, Ltd. Chichester, England.

Sensory Evaluation of Food - Dr. Margaret Cliff

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