FOODSCI 303 : Sensory Science
2020 Semester One (1203) (15 POINTS)
Capabilities Developed in this Course
|Capability 1:||Disciplinary Knowledge and Practice|
|Capability 2:||Critical Thinking|
|Capability 3:||Solution Seeking|
|Capability 4:||Communication and Engagement|
|Capability 5:||Independence and Integrity|
|Capability 6:||Social and Environmental Responsibilities|
- Understand the basic concepts in sensory science (Capability 1)
- Be able to formulate sensory test objectives (Capability 3)
- Be able to recommend an appropriate sensory evaluation test for addressing the test objectives (Capability 1, 3 and 4)
- Be able to analyse the test results using an appropriate statistical method, draw conclusions and make further recommendations based on the results (Capability 1, 2, 3, 4 and 5)
- Demonstrate an understanding of on ethics in sensory evaluation (Capability 5 and 6)
- Analyse a sensory research topic and communicate to audience (Capability 1, 2 and 4)
|Assessment Type||Learning Outcome Addressed|
Attendance at laboratories
Attendance at laboratories (both practical session in food lab and the data analysis in the computer lab) is compulsory. If you are unwell and unable to attend, you must advise the course-coordinator and obtain a medical certificate.
Test may be conducted outside teaching hour depending on room availability and to avoid timetable clash .
Lab Safety Information
The lab sessions will be held in the Food & Sensory Evaluation Laboratory on the 6th floor of the Building 301, Chemistry Department. This is a hygienic environment and special procedures are required which will be explained to you in the first lecture. All students must wear closed toe shoes - no sandals is allowed. All jewelry, including watches, necklaces and earrings must be removed before hand. If you are unwell you will be excused from the laboratory for reasons of food safety. Students may not enter the lab in the absence of appropriate member of staff, unless specific authorisation to do so has been given by the relevant staff members in this course. The laboratory is equipped with sophisticated and expensive food science and general chemistry equipment and you will be instructed on how to use the equipment if you need it. You may not use any of the equipment without guidance from the lab supervisor or staff members. No student may attempt to repair or modify any apparatus/ equipment in the lab without the permission of the academic or technical staff. Any faulty or damaged equipment should be brought to the attention of the academic or technical staff. The equipment used and work area must be left in a clean and tidy manner after each of the experiment. All food scraps should be placed in plastic bags and disposed of in bins outside the laboratory. General laboratory glassware should be cleaned as soon as you have completed an exercise.Consult the lab supervisors for clean-up of specialised equipment. Students need to remain cautious and followed the appropriate experimental protocols when working in the lab. In the event of injury, please seek medical attention immediately from a lab supervisor or staff member.
Computer lab – conditions of use
Students using University computing facilities must comply with the University IT Policies. No food or drink (except water in non-spill bottles) and noise must be kept to a minimum.
This course is a standard 15 point course and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in.
For this course, you can expect 24 hours of lectures, a 8 hour tutorial in computer lab, 24 hours of sensory evaluation labs, 64 hours of reading and thinking about the content and 30 hours of work on assignments, presentation and/or test preparation.
Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).
Please remember that the recording of any class on a personal device requires the permission of the instructor.
The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.
You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.
The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed against online source material using computerised detection mechanisms.
All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.
Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website at http://disability.auckland.ac.nz
If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.
If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page: https://www.auckland.ac.nz/en/students/academic-information/exams-and-final-results/during-exams/aegrotat-and-compassionate-consideration.html.
This should be done as soon as possible and no later than seven days after the affected test or exam date.
During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.
At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.
Your feedback helps to improve the course and its delivery for all students.
Student Charter and Responsibilities
The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter (https://www.auckland.ac.nz/en/students/forms-policies-and-guidelines/student-policies-and-guidelines/student-charter.html).
Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.
In this course you may be asked to submit your coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. The final decision on the completion mode for a test or examination, and remote invigilation arrangements where applicable, will be advised to students at least 10 days prior to the scheduled date of the assessment, or in the case of an examination when the examination timetable is published.