Course:FOOD529
| Laboratory Methods in Sensory Evaluation of Food | |
|---|---|
 | |
| FOOD 529 | |
| Section: | |
| Instructor: | Dr. Margaret Cliff |
| Email: | mcliff@mail.ubc.ca |
| Office: | FNH 323 |
| Office Hours: | TBA |
| Class Schedule: | Lecture Tues 1pm-2pm Tutorial Tues 2pm-3pm |
| Classroom: | Lecture/Tutorial FNH 30
Lab FNH 140 |
| Important Course Pages | |
| Syllabus | |
| Lecture Notes | |
| Assignments | |
| Course Discussion | |
Updated Syllabus
Course Description
This course is designed to equip students with the skills necessary to conduct objective assessment of foods. It will provide students with the skills necessary to conduct scientifically sound, statistically valid evaluations for the food and beverages industries. Students will get hands-on experience with the data collection, data analysis, and interpretation of experimental results during eight laboratory sessions. Emphasis is placed on experiment design and the application and use of statistics. Students will improve their oral and written communication skills. Students will prepare executive summaries that describe: "what was done", "how it was done", "what was found", and "what was concluded". This course is intended for students interested in sensory evaluation of food and beverages. However, it is beneficial to all students desiring hands-on experience with statistical analyses and interpretation of experimental data.
Textbooks
- Meilgaard, M., Civille, G.V. and B.T. Carr. 2007. Sensory Evaluation Techniques. CRC Press. Boca Raton, FL. Full online text available at the UBC library: http://www.crcnetbase.com.ezproxy.library.ubc.ca/ISBN/978-0-8493-0276-3.
- Poste, L.M., Mackie, D.A., Butler, B. and Larmond, E. 1991. Laboratory Methods for Sensory Analysis of Foods, Agriculture Canada Publication 1864/E (FOOD 529 posted on CONNECT).
Course Objectives
- To develop an understanding of sensory psychology and physiology
- To select and implement appropriate sensory methodology for a specified objective
- To understand the capabilities and limitations of sensory tests
- To gain experience in data collection, data analysis, and interpretation of sensory data
- To gain hands-on experience with conducting statistical analyses
- To develop written and oral communication skills
- To gain experience with the preparation of executive summaries, describing: "what was done", "how it was done", "what was found", and "what was concluded".
Prerequisite
Students should have had one introductory statistics class.
Lecture Topics
| Week | Lecture Topic |
|---|---|
| 1 | Introduction and Orientation |
| 2 | Scope of Sensory Evaluation. Physiology of Aroma and Taste. CBC Video: Nature of Things "Science of the Senses" |
| 3 | Difference Testing (paired comparison, duo-trio, triangle, R-index) |
| 4 | Determination of Sensory Thresholds |
| 5 | Ranking, Rating, and Magnitude Estimation Methodology |
| 6 | Lab 4 Group Presentations |
| 7 | Statistical Analysis (MS Excel) |
| 8 | Statistical Analysis (MINITAB) |
| READING BREAK | |
| 9 | Descriptive Analysis: Multivariate Statistics: Principle Component Analysis |
| 10 | Lab 7 Group Presentations |
| 11 | Consumer Research - Affective Tests, Advanced Statistics TED Video Lecture Series: Malcolm Gladwell - Consumer Market Segmentation http://www.ted.com/talks/malcolm_gladwell_on_spaghetti_sauce.html Use of Human Subjects Research Ethics Board Approval |
| 12 | Preference Mapping - Understanding consumer preference and drivers-of-liking |
| 13 | Guest Speaker: Dr. Michelle Chen "New Techniques in Consumer Data Collection" (eye-tracking, emotions, social media) formerly of Campden BRI, Gloustershire, UK. Other Topics: Time Intensity Evaluation, Panel Selection and Training of Judges Quality Evaluations, Designing a Sensory Laboratory |
Laboratory Topics
| Date (2015) | Laboratory Topics | Percent | Activity | Due Date |
|---|---|---|---|---|
| Jan 7 | Lab 0: Introduction and Orientation | |||
| Jan 14 | Lab 1: Aroma Recognition | 10% | Report | |
| Jan 21 | Lab 2: Difference Tests
( Paired Comparison, Duo-Trio, Triangle, R-index) |
10% | Report | Lab 1 due |
| Jan 28 | Lab 3: Thresholds and t-tests | 12% | Report | Lab 2 due |
| Feb 4 | Lab 4: Ranking, Rating, and Magnitude Estimation | 10% | Group Presentation and Abstract | Lab 3 due |
| Feb 11 | Lab 5: Texture Profile for White Rice | 14% | Report | Lab 4 presentation |
| READING BREAK (Feb 16-20, 2015) | ||||
| Feb 25 | Lab 6: Descriptive Analysis of Orange Juice | 14% | Report | Lab 5 due |
| Mar 4 | Lab 7: Balanced Incomplete Block Designs/Just-About-Right (JAR) Scales | 10% | Group Presentation and Abstract | |
| Mar 11 | Lab 8: Medium of Dispersion/Intensity and Hedonic Relationships | Lab 6 due | ||
| April 7 | Pass out Take-home Final Exam (Lab 8 data) | 15% | Lab 7 presentation | |
| Class/Lab Participation and Attendance | 5% | Lab 8 (final) TBD | ||
| TOTAL: | 100% |
LABORATORY INFORMATION: The laboratory experiments are teaching tools. They are designed to introduce and demonstrate sensory principles. Since students will participate as experimenters and judges, students may be more informed than usual. The lab objectives are NOT to test the students' tasting abilities, but rather to provide experimental data for statistical analyses and interpretation.
After each laboratory, students will decode and tabulate their responses. The complied experimental data will be posted on CONNECT for all students to access. Students will perform statistical analysis (Excel, MINITAB) and answer questions, as outlined in the laboratory manual.
SPECIAL GROOMING: Students are instructed NOT to apply scented toiletries (perfumes, aftershaves, handcreams) on the day of the laboratory.