WINESCI 704 : Sensory Evaluation and Statistical Methods
Science
2024 Semester One (1243) (15 POINTS)
Course Prescription
Course Overview
This course is designed to give an overall picture of the sensory properties of wine and how, why, and where sensory science is used in the wine industry and wine research. Lectures will cover basic wine-tasting methods, sensory evaluation methods, and human perception, response, and preference. Statistical methods will be introduced and applied to design sensory experiments and analyze data from academic wine tasting/ sensory evaluation panels. As part of the laboratory component of this course, a major sensory tasting experience will introduce wines from different domestic and international regions, cultivars and vintages. Students will learn how to detect wine faults and correctly describe the sensory properties of wine during tastings.
Capabilities Developed in this Course
| Capability 1: | People and Place |
| Capability 2: | Sustainability |
| Capability 3: | Knowledge and Practice |
| Capability 4: | Critical Thinking |
| Capability 5: | Solution Seeking |
| Capability 6: | Communication |
| Capability 7: | Collaboration |
| Capability 8: | Ethics and Professionalism |
Learning Outcomes
- Design basic sensory experiments to test specific hypotheses (Capability 1, 2, 3, 4, 5, 6 and 8)
- Understand and explain the main sources of bias when designing a sensory experiment (Capability 1, 3, 4, 5, 6 and 8)
- Analyse data from sensory tests using basic statistical methods. (Capability 3, 4, 5, 6 and 7)
- Demonstrate an understanding of the theory and practical application of sensory evaluations in the wine industry and wine research. (Capability 1, 3, 4, 5, 6, 7 and 8)
- Describe using the correct sensory terms, the appearance, taste and mouthfeel of wine. (Capability 1, 3 and 4)
- Identify faults in wine (Capability 1, 3 and 4)
- Evaluate wine types and styles from different international and local regions (Capability 1, 3, 4 and 6)
Assessments
| Assessment Type | Percentage | Classification |
|---|---|---|
| Assignments | 15% | Individual Coursework |
| Presentation | 10% | Individual Coursework |
| Sensory Test | 45% | Individual Coursework |
| Final Exam | 30% | Individual Examination |
| 4 types | 100% |
| Assessment Type | Learning Outcome Addressed | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||||
| Assignments | ||||||||||
| Presentation | ||||||||||
| Sensory Test | ||||||||||
| Final Exam | ||||||||||
Tuākana
Tuākana Science is a multi-faceted programme for Māori and Pacific students providing topic specific tutorials,
one-on-one sessions, test and exam preparation and more. Explore your options at
https://www.auckland.ac.nz/en/science/study-with-us/pacific-in-our-faculty.html
https://www.auckland.ac.nz/en/science/study-with-us/maori-in-our-faculty.html
As part of the University-wide Tuākana community, The School of chemical sciences aims to provide a welcoming learning environment for and enhance the success of, all of our Māori and Pacific students. We are led by the principles of tautoko (support) and whanaungatanga (connection) and hope you find a home here at the School. Students who have identified as Māori and/or Pacific will receive an invitation to our online portal introducing the Programme, the resources we have available, and how you can get involved.
Tuākana Chemistry runs a range of activities for students enrolled in this class. This includes weekly workshops, social activities, and opportunities to engage with senior students and researchers within the School of Chemical Sciences. Tuākana-eligible students will be added automatically to the Tuākana Chemistry program when they enroll in this course. For more information, please see the Tuākana program website or email scstuakana@auckland.ac.nz.
Key Topics
Lectures will cover basic wine tasting methods, sensory evaluation methods and human perception, response and preference. Statistical methods will be introduced and applied to design sensory experiments and analyse data from academic wine tasting. As part of the laboratory component of this course a major sensory tasting experience will introduce wines from different domestic and international regions, cultivars and vintages. Students will learn how to detect wine faults and correctly describe sensory properties of wine during tastings.
Workload Expectations
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 18 hours of lectures, a 2-hour tutorial, and 22 hours of laboratories.
Delivery Mode
Campus Experience
Attendance is required at scheduled activities including labs/tutorials to complete components of the course.
Lectures will be available as recordings. Other learning activities including tutorials/labs will not be available as recordings.
The course will not include live online events including group discussions/tutorials.
Attendance on campus is required for the exam.
The activities for the course are scheduled as a block delivery.
Learning Resources
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.
Student Feedback
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.
Hands-on examples of key sensory tests within lectures will continue in 2024 based on positive student feedback.
Academic Integrity
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 for potential plagiarism or other forms of academic misconduct, using computerised detection mechanisms.
Class Representatives
Class representatives are students tasked with representing student issues to departments, faculties, and the wider university. If you have a complaint about this course, please contact your class rep who will know how to raise it in the right channels. See your departmental noticeboard for contact details for your class reps.
Copyright
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.
Inclusive Learning
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 http://disability.auckland.ac.nz
Special Circumstances
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.
Learning Continuity
In the event of an unexpected disruption, we undertake to maintain the continuity and standard of teaching and learning in all your courses throughout the year. If there are unexpected disruptions the University has contingency plans to ensure that access to your course continues and course assessment continues to meet the principles of the University’s assessment policy. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator/director, and if disruption occurs you should refer to the university website for information about how to proceed.
The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.
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.
Disclaimer
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 students may be asked to submit 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. In exceptional circumstances changes to elements of this course may be necessary at short notice. Students enrolled in this course will be informed of any such changes and the reasons for them, as soon as possible, through Canvas.