FB3FQS-Food Quality and Sensory Science 2

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:6
Terms in which taught: Autumn / Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2017/8

Module Convenor: Dr Nikos Mavroudis

Email: nikos.mavroudis@reading.ac.uk

Type of module:

Summary module description:
This module provides elements of food quality, safety and sensory science. In particular it will discuss (a) the concept of quality and its components with a particular focus on the sensory science elements, and (b) the legislative and business requirements for food quality management including a detailed study of the HACCP system.

Aims:
•Provide a detailed understanding of the sensory perception of flavour (taste and aroma) and mouthfeel of foods.
•By developing an understanding of the mechanism of perception and the use of laboratory-based sensory methods, enable students to organise and run sensory evaluation trials in industry and research.
•Prepare students for potential future roles in food quality assurance by developing their knowledge and skills of food quality and safety management practices (including the application of the HACCP system).

Assessable learning outcomes:
On successful completion of the module students will be able to:
•discuss the physiology and psychology taste, aroma and texture perception
•screen, select and train sensory assessors
•critically evaluate a wide range of sensory methods and decide which techniques to use to answer a range of food quality, product development, cost release and market research questions
•design and conduct a range of sensory analysis procedures
•statistically analyse data from a range of sensory methods
•explain the main attributes that determine food quality
•explain the main management systems used by food manufacturers to maintain food quality
•explain the key elements of the Hazard Analysis Critical Control Points (HACCP) system in food safety control and be able to participate in the application of the system.
•explain the key aspects of food legislation including elements of UK and EU food law and related international activities
•outline the main national and international food control organisations involved in providing consumer protection

Additional outcomes:
Students will have the opportunity to take the IFST (Institute of Food Science and Technology) Certificate for Sensory Training at foundation level at the end of the Autumn Term. They will have enhanced skills in the application of statistical methods to the analysis of complex sensory data sets. The module will also enhance student's ability in web-based literature searches and provide an opportunity for group working.

Outline content:
Topics covered include:
•What is ‘food quality’: An overview will be provided indicating how quality is perceived by consumers, industry and authorities.
•In Sensory Science: Physiology and psychology of perception; analytical sensory methodologies, types of sensory panel, assessor screening, training and monitoring; analysis of sensory data; analytical and effective sensory methodologies, focusing on sensory profiling and dynamic methods; assessor screening, training and monitoring for sensory profiling panels. The practical aspect of the course covers sensory discrimination testing and the use of profiling methods to evaluate the sensory attributes of foods.
•In Food Quality Management: National food control systems focusing on both the UK/EU and other international components such as the Codex Alimentarius Commission. Food businesses quality management systems with an introduction to quality control, quality assurance, quality management standards (e.g. the BRC Global Standard for Food) and a detailed opportunity to undertake a HACCP analysis.

Global context:
Although the main quality and legislation focus will be on issues of importance to the UK food industry, the issues are in fact global and the different components will be relevant and have application in the food industry in any country in the world.
The sensory properties of foods have a major role in food choice and diet as well as in the commercial success of manufactured food products. This module equips students with the knowledge and skills to carry out relevant sensory evaluation of foods as well as the ability to discuss individual differences in perception which may impact on food choice and therefore have global health implications.

Brief description of teaching and learning methods:
The module is taught using a combination of formal lectures to provide the theoretical background to the subject, internet-based course material, practical classes and data seminars. The HACCP study is completed as a group task in the form of problem-based learning. Sensory practical classes and the data seminar support the learning material in the sensory lectures.

Contact hours:
  Autumn Spring Summer
Lectures 24 24
Seminars 4 14
Practicals classes and workshops 4 4
Guided independent study: 68 58
       
Total hours by term 100 100
       
Total hours for module

Summative Assessment Methods:
Method Percentage
Written assignment including essay 25
Report 50
Set exercise 10
Class test administered by School 15

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:
Following the sensory practical class in the Spring Term, and a data seminar, students complete an assignment to both concisely report and discuss their evaluation of food products and in addition prepare a document reflecting on sensory assessor performance and feedback; Assignment deadline : start of Summer Term.
There is one 1 hour test at the end of Autumn Term that enables student to gain the IFST foundation certificate in sensory science.

Formative assessment methods:

Penalties for late submission:
The Module Convener will apply the following penalties for work submitted late:

  • where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;
  • where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

  • The University policy statement on penalties for late submission can be found at: http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf
    You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

    Assessment requirements for a pass:
    40% overall in all assessed work

    Reassessment arrangements:
    2 hour written examination in August / September (to cover all topics in the module)

    Additional Costs (specified where applicable):
    1) Required text books:
    2) Specialist equipment or materials:
    3) Specialist clothing, footwear or headgear:
    4) Printing and binding:
    5) Computers and devices with a particular specification:
    6) Travel, accommodation and subsistence:

    Last updated: 23 October 2019

    THE INFORMATION CONTAINED IN THIS MODULE DESCRIPTION DOES NOT FORM ANY PART OF A STUDENT'S CONTRACT.

    Things to do now