SHN6172 - Sensory Evaluation and New Product Development

Objectives:

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

Demonstrate awareness of sensory attributes of foods and sensory evaluation methodology to assess the eating quality of food.
Demonstrate use of the principles of sensory evaluation of food.
Design, develop and test a new recipe concept.
Understand and use 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:

One hour lecture per week supported with 1 hour practical in the food and nutrition laboratory.

Lectures
Contact hours: 10
Intended group size: 30

Lab Practicals
Contact hours: 50
Intended Group size: 15

Guided independent study
Hours: 140

Assessment:

001 Oral Presentation 1 x 20 minutes (Semester 2) 30%
002 Report 3000 words (End Semester 2) 70%


Click here to go back to previous page