IFT114 - Sensory Evaluation of Food

Outline info
Semester
School
Last revision date 2017-05-29 00:41:35.943
Last review date 2017-07-17 00:16:35.167


Subject Title
Sensory Evaluation of Food

Subject Description
This course introduces the basic concepts and principles involved with sensory methodologies. Students  gain an understanding of sensory perception and the technical aspects in planning and conducting sensory projects. Topics also include sensory evaluation methodologies used in testing the appearance, smell, touch, and taste of foods, and the tools for the analysis and interpretation of sensory data (Lectures Only).

Credit Status
One credit toward the Industrial Food Technology Certificate Program

Learning Outcomes
Upon successful completion of this subject the student will be able to:

1. Describe the function and importance of sensory evaluation
2. Describe sensory perception and the factors that can influence sensory measurements
3. Compare discrimination, descriptive, and affective testing methods used in sensory research
4. Design sensory experiments, analyze and interpret results

Cheating and Plagiarism
Each student should be aware of the College's policy regarding Cheating and Plagiarism. Seneca's Academic Policy will be strictly enforced.

To support academic honesty at Seneca College, all work submitted by students may be reviewed for authenticity and originality, utilizing software tools and third party services. Please visit the Academic Honesty site on http://library.senecacollege.ca for further information regarding cheating and plagiarism policies and procedures.

Discrimination/Harassment
All students and employees have the right to study and work in an environment that is free from discrimination and/or harassment. Language or activities that defeat this objective violate the College Policy on Discrimination/Harassment and shall not be tolerated. Information and assistance are available from the Student Conduct Office at student.conduct@senecacollege.ca.

Accommodation for Students with Disabilities
The College will provide reasonable accommodation to students with disabilities in order to promote academic success. If you require accommodation, contact the Counselling and Disabilities Services Office at ext. 22900 to initiate the process for documenting, assessing and implementing your individual accommodation needs.

Prerequisite(s)
None

Topic Outline
Basis of Sensory Evaluation
Introduction to Statistics for Sensory Evaluation
Sensory Perception
Scales for Sensory Measurement
Design of Sensory Methods
Discrimination Testing Methods
Descriptive Testing Methods
Affective Testing Methods

Mode of Instruction
Participative lectures involving group discussions, handouts, assignments

Prescribed Texts
None

Reference Material
Sensory Evaluation of Food: Principles and Practices, Harry T. Lawless, Hildegarde Heymann. Springer Science & Business Media (2013) ISSN 1572-0330

Sensory Evaluation Techniques, 4th Edition;  Morten C. Meilgaard, Gail V. Civille, and B. Thomas Carr,  CRC Press(2007) ISBN-10: 0-8493-3839-5

Sensory Evaluation of Foods: Statistical Methods and Procedures.  Michael O’Mahony,  Marcel Dekker, Inc. (1986) ISBN: 0-8247-7337-3

Required Supplies
None

Promotion Policy

Grading Policy
A+ 90%  to  100%
A 80%  to  89%
B+ 75%  to  79%
B 70%  to  74%
C+ 65%  to  69%
C 60%  to  64%
D+ 55%  to  59%
D 50%  to  54%
F 0%    to  49% (Not a Pass)
OR
EXC Excellent
SAT Satisfactory
UNSAT Unsatisfactory

For further information, see a copy of the Academic Policy, available online (http://www.senecacollege.ca/academic-policy) or at Seneca's Registrar's Offices.


Modes of Evaluation
Assignments

  • Assignments are due at the beginning of the class on which they are due.
  • A late penalty of 10% per day is assessed for late assignments, including those not handed in at the beginning of class when due.
  • Material will not be accepted after one week following the due date and/or when the marked material is returned to students, whichever comes first.
  • Assignments are to be prepared by computer.

Absenteeism and Exams
  • Students should be aware that absenteeism almost guarantees an inability to achieve satisfactory grades.
  • Students who are absent for an examination due to an emergency (e.g., motor vehicle accident, hospitalization or death in the family) may provide official documentation within five days of the missed exam and be provided a deferred exam at a later date.  Official documentation includes a death notice or an original doctor’s certificate identifying the date, length of time expected absence and the specific reason for the absence.  Examinations missed without official documentation and approval result in a grade of zero.
  • There are no deferred options for missed tests.  The value of missed tests, at the discretion of the Faculty, will be added to other evaluation components.

English Proficiency
  • All written work should demonstrate the following characteristics for clarity and conciseness:
-writing is consistent with the rules of English grammar
-spelling and punctuation are correct
-sentences are structured correctly
-main ideas are supported with specific, relevant examples and reasons
-work flows logically through supporting statements/paragraphs
-work is arranged in correct format (e.g., as a report, essay)
-up to 10% of the final grade may be deducted on all work if the above English competencies are not met.

Format for Assignments
  • Students must use the standard, APA style for quoting sources.   Help is available at:  http://library.senecacollege.ca

LAB COURSES
Laboratory Attendance

The laboratory component is essential and therefore it is strongly recommended  that you attend all labs.  Any missed labs must be supported with a legal document with three days of the lab.  Any student who fails to attend 2 scheduled laboratory classes for a 7 week subject and more than 3 laboratory classes for a 14 week subject will not pass the subject.   

Laboratory Safety
Students are required to review and understand the safety procedures and guidelines outlined on the first class and sign the sheet to this effect before beginning work in the laboratory.  Students must also wear a lab coat and safety glasses when conducting experiments.
A student who arrives without the proper safety equipment will not be permitted to participant in the lab but will be asked to leave the class.  The student will receive no grade for the lab missed.

Grading is based on the following marking scheme:
Quizzes  40%
Project/Presentation   20%
Final Exam  40%

Other Evaluation Considerations
The student is expected to comply with the Safety Rules for working in the laboratory, sign the safety contract, and WILL NOT UNDER ANY CIRCUMSTANCES WEAR CONTACT LENSES in the laboratory.  The student will know where all safety equipment is located in the laboratory and will be familiar with WHMIS concepts and signage.

PLEASE RETAIN THIS SUBJECT OUTLINE FOR POSSIBLE FUTURE USE IN SUPPORT OF CREDIT APPLICATIONS AT OTHER EDUCATIONAL INSTITUTIONS

Approved by: Denis Gravelle