SHN6802 - Sensory Evaluation & New Product Development

Objectives:

On successful completion of the module, students will be able to:

1 demonstrate understanding of sensory attributes of foods and sensory evaluation methodology to assess the eating quality of food
2 demonstrate use of the principles of sensory evaluation of food
3 design, develop and test a new recipe concept
4 understand the scientific principles and practice methods used in new product development

Content:

Principles of sensory evaluation
Use of sensory panels and analysis of results of sensory tests using appropriate statistical treatments
The importance of the development of new food products to the food sector The importance of consumer behaviour in decision-making on new product development
The principles and practice used to develop new products – formulation of recipes, sensory evaluation, labelling, quality assurance issues The procedures involved in product concept to product launch, packaging, labelling, pricing

Learning and Teaching Information:

Lectures, laboratory practicals, industry visits and guest speakers

Lectures
Contact hours: 20
Number of Groups: 1 group of 30

Practicals
Contact hours: 20
Number of groups: 2 groups of 15

Seminars
Contact hours: 8
Number of groups: 1 group of 30

Assessment:

001 Sensory evaluation practical file 1 x 2000 words 50%
002 Food Product Development 1 x 1000 words 30%
003 Oral presentation 15 Mins 20%


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