FOOD SC 7033WT - Sensory and Flavour Science
Waite Campus - Semester 1 - 2025
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General Course Information
Course Details
Course Code FOOD SC 7033WT Course Sensory and Flavour Science Coordinating Unit Food Science Term Semester 1 Level Postgraduate Coursework Location/s Waite Campus Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Course Staff
Course Coordinator: Matthew Wilson
Course Timetable
The full timetable of all activities for this course can be accessed from Course Planner.
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Learning Outcomes
Course Learning Outcomes
On successful completion of this course, students will be able to:
1) Understand human and instrumental methods to evaluate the sensory properties of foods
2) Evaluate how food chemistry influences the flavour of foods
3) Analyse the effects of food quality on safety, nutrition, sustainability and shelf-life
University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-3 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
2-3 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
1-3 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
3 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
3 Attribute 7: Digital capabilities
Graduates are well prepared for living, learning and working in a digital society.
1, 3 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
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Learning Resources
Online Learning
Students will need to regularly access the MyUni course site for:
1. Course announcements.
2. Copies of the lecture slides. These will be uploaded onto the course MyUni site prior to each lecture.
3. Lecture recordings.
4. Copies of assignments and assessment information
MyUni can be accessed via http://myuni.adelaide.edu.au/
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Learning & Teaching Activities
Learning & Teaching Modes
Lectures are used to deliver content relevant to the knowledge-related outcomes and practical activities are used to enable students to achieve the skill-related outcomes, and tutorials are used to consider both lecture and practical content in more depth. Lectures also include open discussion, sample problems and demonstrations.Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required.
This includes both the formal contact time required to the course (e.g., lectures, practicals and tutorials), as well as non-contact time (e.g., reading and revision).Learning Activities Summary
Learning activities are centred around how sensory science is used in industry, and how this is influenced by food chemistry concepts.
This course will cover the following topics in lectures, tutorials and practicals:
- Introduction
- Human and instrumental methods
- Descriptive analysis
- Tastes and their importance
- Aroma, texture, sound and visual appeal
- Flavour chemistry
- Processing, and how it changes foods
- Synthetic compounds, new trends in food science
- Food preservation and preservatives
- Food safety and quality
- Consistency and assurance in food production
- Sustainable food production
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Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment Task Task Type Weighting Hurdle Learning Outcome Due Quizzes Formative and Summative 20% (4x5%) No 1,2,3 Weeks 3,6,8 and 11 Lab Report Formative and Summative 20% No 1,2 Week 4 Essay Formative and Summative 30% No 1,2,3 Week 10 Group Presentation Formative and Summative 25% No 1,2,3 Week 12 Reflection Summative 5% No 1,2,3 Week 12 Assessment Detail
Online Quizzes x 4 (5% each, total of 20%) Due Week 3,6,8,11
Students will complete a total of 4 online quizzes during semester (worth 5% each). Quizzes will consist of multiple choice and short answer questions and relate to previous practicals and the relevant theory covered in the lectures. Students receive feedback and mark within two weeks of the quiz closing.
Lab Report (20%) Due Week 4
Students will write up the results of practical sessions and place them in he wider context of sensory evaluation. Students receive feedback within 3 weeks of the written assignment deadline.
Essay (30%) Due Week 10
Students will answer a question in the form of an essay, using extensive referencing to support your arguments. Essay length will be 2000 words (+/- 10%). Students receive feedback within 3 weeks of the written assignment deadline.
Group Pressentation (25%) Due Week 12
Groups of 2-3 will present an in-class presentation on a chosen topic related to a topic on sensory or flavour science. Presentations will last 15 minutes.
Reflection (5%) Due Week 12
Students will individually provide feedback on another groups presentation as observed during the in-class presentations. A template will be provided for students to complete.Submission
If an extension is not applied for, or not granted then a penalty for late submission will apply. A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through Access Adelaide.
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- International Student Support
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
- YouX Student Care - Advocacy, confidential counselling, welfare support and advice
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Elder Conservatorium of Music Noise Management Plan
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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Fraud Awareness
Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.
The University of Adelaide is committed to regular reviews of the courses and programs it offers to students. The University of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.
