Course coordinator
Associate Professor Sangeeta Prakash
Please contact me by email to make an appointment.
Course overview
- Study period
- Semester 2, 2025 (28/07/2025 - 22/11/2025)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Introduction to the principles and applications of sensory evaluation of food; instrumental assessment of food structure; influence of food micro and macro-structure on the texture and colour of foods measured instrumentally as well as perceived sensorially.
This course introduces students to the principles and practical applications of sensory evaluation and measuring objective physical properties to assess food quality and sensory attributes.
Sensory evaluation is a unique method for capturing consumer responses to product quality. This course covers the foundational principles of sensory evaluation and explores various methods, the organisation of sensory laboratories, and data analysis techniques. Additionally, objective measurements of colour and texture are critical for assessing food product quality. The course thoroughly discusses both the theoretical basics and practical applications of these measurements, enhancing students' ability to evaluate food properties effectively.
At the School of Agriculture and Food Sustainability, we are committed to creating an inclusive and empowering learning environment for all students. We value and respect the diverse range of experiences our students bring to their education, and we believe that this diversity is crucial for fostering a rich culture of knowledge-sharing and meaningful exploration. We hold students and staff accountable for actively contributing to establishing a respectful and supportive learning environment.
Bullying, harassment, and discrimination in any form are strictly against our principles and againstﾠUQ Policy,ﾠand will not be tolerated. If you have any concerns about your experience in this course, we encourage you to tell a member of the course teaching team. Your well-being and a positive learning atmosphere are of utmost importance to us.
Course requirements
Assumed background
Students undertaking this course are assumed to have a basic knowledge of statistical procedures including experimental design and statistical analysis.
Incompatible
You can't enrol in this course if you've already completed the following:
FOOD7016 (co-taught)
Course contact
Course staff
Lecturer
Associate Professor Sangeeta Prakash
Dr Vivi Arief
Guest lecturer
Associate Professor Daniel Cozzolino
Dr Marlize Bekker
Tutorial coordinator
Dr Buddhi Dayananda
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
Each week, there will be a 2-hour lecture and a one-and-a-half-hour practical.
Practical classes will commence from Week 2.
The lectures will be recorded and available on the course Blackboard site. ﾠ
Aims and outcomes
To gain an in-depth understanding of the role of sensory science in food
To understand the significance of sensory–structure relationship for successful food product development/modification, quality control and quality assurance.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Identify key concepts in food perception.
LO2.
Evaluate food products using discriminative, descriptive, and affective sensory evaluation methods.
LO3.
Apply sensory and objective assessments.
LO4.
Interpret and analyse data.
LO5.
Integrate and critique assessment results in a group environment and communicate the results in written reports.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Quiz |
Sequential Quiz (In-class, Online)
|
20% (Quiz 1 is worth 10% and Quiz 2 is worth 10%) |
5/09/2025 9:30 am 26/09/2025 9:30 am |
| Paper/ Report/ Annotation |
Sensory Evaluation Report
|
20% |
19/09/2025 5:00 pm |
| Paper/ Report/ Annotation |
Physical Assessment Report
|
20% |
17/10/2025 5:00 pm |
| Examination |
Final Examination
|
40% |
End of Semester Exam Period 8/11/2025 - 22/11/2025 |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
Sequential Quiz (In-class, Online)
- In-person
- Online
- Mode
- Written
- Category
- Quiz
- Weight
- 20% (Quiz 1 is worth 10% and Quiz 2 is worth 10%)
- Due date
5/09/2025 9:30 am
26/09/2025 9:30 am
Task description
Quiz 1 will be based on Weeks 1 and 2 lecture content (Introduction to Sensory Sci & Physical Assessment & Operational Principles/Oral Perception/Taste/Sight/Hearing) lecture content.
The quiz will be conducted In-class, online via Blackboard during lecture hours. You will have 20 minutes to complete the quiz worth 20 marks in a single session, and only one attempt will be permitted. The quiz will include various questions: short answer, essay, problem-solving, fill-in-the-blank, and true-or-false. Each quiz contributes 10% to your overall grade.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Quiz 2 will be based on Weeks 4 & 5 lecture content (Statistical Concepts for Sensory/Instrumental Data).
The quiz will be conducted In-Class, Online via Blackboard during lecture hours. You will have 20 minutes to complete the quiz worth 20 marks in a single session, and only one attempt will be permitted. The quiz will include various questions: short answer, essay, problem-solving, fill-in-the-blank, and true-or-false. Each quiz contributes 10% to your overall grade.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
The online assessment is completed within Blackboard under the appropriate assessment title on your course Blackboard site.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to defer this exam.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late assessment submission will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL).
A penalty of 10% of the maximum possible mark allocated for the assessment item, or one grade per day if graded on the basis of 1-7, or equivalent penalty if an alternative grading approach is used, will be deducted per day for up to 7 calendar days, at which point any submission will not receive any marks unless an extension has been approved. Each 24-hour block is recorded from the time the submission is due. Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via my.UQ Dashboard before the due date of the assessment item.
See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
Sensory Evaluation Report
- Team or group-based
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 20%
- Due date
19/09/2025 5:00 pm
- Other conditions
- Peer assessed.
Task description
Practical Task: Sensory Evaluation Report
Task Description: This assessment requires students to work in groups of four to critically analyse a sensory evaluation case study. Each student will be responsible for one clearly defined component of the report. As a group, students will interpret sensory data, propose an appropriate sensory evaluation method, design a session framework, address methodological and ethical considerations, and combine findings in a structured report. The task integrates theoretical knowledge with applied scientific reasoning.
Details of the Case Study
This is group work. Each group comprising four students (self-selected using the course Blackboard site) will investigate a sensory evaluation case study assigned to them. From teaching weeks 1 to 7, each group will come together, discuss the case study, analyse and interpret the sensory data, and consult associated reading materials, library databases, books, and original research papers to collate relevant information and submit the critically discussed case study through Turnitin. Since this is group work, individual contributions to teamwork will be evaluated by each group member for the other three. I will be available to answer questions and guide your group during the sensory practical sessions.
The critically discussed case study [(Font: Arial, Font Size 12, Line spacing: 1.5), maximum of 6000 ± 10% words excludes Title Page, References, Figures. Tables and Appendix] will contain the following sections:
Title Page (Group task)
· Case Study Analysis (Group task)
· Designing the Sensory Evaluation Session (Individual task– Student 1)
· Data Analysis (Individual task– Student 2)
· Precautions and Methodological Considerations (Individual task– Student 3)
· Literature Review and Methodological Justification (Individual task– Student 4)
· Conclusion (Group task)
· References (Group task – Vancouver style)
· Appendix (Group task – raw data and supporting materials)
Assessment Breakdown:
Individual Task: 12%
· Group Report Integration and Presentation: 3%
· Peer Assessment: 5% (students evaluate the contributions of their group members)
Please note: The practical sessions are a major part of this course and provide a hands-on understanding of the theoretical knowledge you will gain through the lectures.
Practical Classes are scheduled weekly, lasting approximately 1.5 hours. These sessions are laboratory-based activities. Attendance and completion of the associated tasks are mandatory to receive a grade for the Sensory Evaluation Report. Participation in practical classes is essential for your assignment to be marked and graded.
Refer to specific details about Practical Attendance Requirements – Absence from a Practical Session – in ADDITIONAL COURSE GRADING INFORMATION.
Criteria & Marking: Refer to the Course Blackboard Site.
This assessment task evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
Turnitin submission details:
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late assessment submission will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL).
A penalty of 10% of the maximum possible mark allocated for the assessment item, or one grade per day if graded on the basis of 1-7, or equivalent penalty if an alternative grading approach is used, will be deducted per day for up to 7 calendar days, at which point any submission will not receive any marks unless an extension has been approved. Each 24-hour block is recorded from the time the submission is due.
Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via my.UQ Dashboard before the due date of the assessment item.
See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
Physical Assessment Report
- Team or group-based
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 20%
- Due date
17/10/2025 5:00 pm
- Other conditions
- Peer assessed.
Task description
Practical Task: Physical Assessment Report
Task Description:
This assessment requires students to work in groups of four (the same group from the Sensory Evaluation Report) to investigate the physical attributes of the same assigned product. Each student will complete one clearly defined component of the report. As a group, students will assess the product’s colour, texture, viscosity, and microstructure using appropriate instruments and methods. The group will also collaboratively design the overall experimental framework and integrate findings into a structured report. This task builds on previous sensory analysis, applying physical and instrumental evaluation techniques to deepen product understanding.
Details of the Case Study:
This is group work. Each group, comprising the same four students from the sensory report (self-selected via the course Blackboard site), will evaluate the same product assigned in the previous task. From Weeks 1 to 11, groups will meet regularly to perform the physical assessments, interpret the data, consult relevant literature, and compile findings into a critically discussed report to be submitted via Turnitin.
Each student is responsible for completing one individual section of the report. A peer assessment will be used to evaluate contributions. The instructor will be available during practical sessions to support the group’s planning, data collection, and analysis.
The Critically Discussed Report [(Font: Arial, Font Size 12, Line spacing: 1.5), maximum of 6000 ± 10% words excludes Title Page, References, Figures. Tables and Appendix] will contain the following sections -Will Contain the Following Sections:
- Title Page (Group task)
- Includes the report title, product name, group member details, course code, and submission date.
- Experimental Design and Method Selection (Group task)
- Outlines the product's physical attributes, chosen instruments, and general procedures for sample preparation, calibration, and data collection.
- Colour Evaluation (Individual task – Student 1)
- Describes the colour measurement process, data analysis, and presentation.
- Texture Evaluation (Individual task – Student 2)
- Details the assessment of texture using appropriate instrumentation and analysis methods.
- Viscosity Evaluation (Individual task – Student 3)
- Explains the measurement of viscosity, including data interpretation and comparison across samples.
- Microstructure Analysis (Individual task – Student 4)
- Presents microstructural observations supported by literature and links findings to physical properties.
- Conclusion (Group task)
- Summarises key findings and reflects on the relationship between physical attributes and product performance.
- References (Group task – Vancouver style)
- All sources cited throughout the report are used in correct formatting and drawn from academic literature published within the last 15 years.
- Appendix (Group task)
- Includes raw data, calibration records, and any relevant supplementary materials.
Assessment Breakdown:
- Individual Task: 12%
- Group Report Integration and Presentation: 3%
- Peer Assessment: 5% (students evaluate the contributions of their group members)
Please Note: The physical assessment practical sessions are a major part of this course and provide a hands-on understanding of the theoretical knowledge you will gain through the lectures. Practical Classes are scheduled weekly, lasting approximately 1.5 hours. These sessions are laboratory-based activities. Attendance and completion of the associated tasks are mandatory to receive a grade for the Physical Assessment report. Participation in practical classes is essential for your assignment to be marked and graded.
Refer to specific details about Practical Attendance Requirements – Absence from a Practical Session – in ADDITIONAL COURSE GRADING INFORMATION.
Criteria & Marking: Refer to the Course Blackboard Site.
This assessment task evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
Turnitin submission details:
You must submit your Assessment task, in Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (https://policies.uq.edu.au/document/view-current.php?id=149) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Assessment deadlines are firm and must be met. Late submission without permission or non-submission of assessable work will result in penalties being applied. Late assessment submission will only be granted for documented medical reasons, accident, bereavement, jury service and other circumstances allowed in the UQ Policies and Procedures Library (PPL).
A penalty of 10% of the maximum possible mark allocated for the assessment item, or one grade per day if graded on the basis of 1-7, or equivalent penalty if an alternative grading approach is used, will be deducted per day for up to 7 calendar days, at which point any submission will not receive any marks unless an extension has been approved. Each 24-hour block is recorded from the time the submission is due. Submission of an Extension of Assessment Due Date (EADD) should be completed online through your My Requests tab via my.UQ Dashboard before the due date of the assessment item.
See 6.1 Assessment Related Policies & Guidelines for links to the University Guidelines and Applications for Extensions.
Final Examination
- Hurdle
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 40%
- Due date
End of Semester Exam Period
8/11/2025 - 22/11/2025
Task description
The exam will be an on-campus exam. Students enrolled must attend the exam in person. Have your UQ student ID card available for all your exams.
This assessment task is to be completed in person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Course Grading and Assessment Hurdles in Additional course grading information.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 120 minutes |
| Calculator options | (In person) Casio FX82 series only or UQ approved and labelled calculator |
| Open/closed book | Closed book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
COURSE GRADING RULES AND ASSESSMENT HURDLES
Students must obtain a passing grade in the Final (End of Semester) Exam to pass this course.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment and the final exam and the student does NOT score a passing mark for the Final Exam, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
Practical Attendance Requirements
Students must attend the practical sessions from Week 2 to Week 10 and submit two assessments: the Sensory Evaluation and Physical Assessment reports. The practical sessions are a major part of this course and provide a hands-on understanding of the theoretical knowledge you will gain through the lectures. Practical Classes are scheduled weekly, lasting approximately 1.5 hours. These sessions are laboratory-based activities. Attendance and completion of the associated tasks are mandatory to receive a grade for the Sensory Evaluation Report and Physical Assessment reports. Participation in practical classes is essential for your assignment to be marked and graded.
Absence from a Practical Session
If you are unable to complete your timetabled practical session because of circumstances beyond your control (e.g., illness) you must submit a practical absence request immediately accompanied by acceptable supporting documentation.
A list of acceptable reasons and required supporting documentation is found at https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/applying-assessment-extension?p=1#1
Your request must be submitted prior to or on the day of the missed practical. The submission link can be found in the Learning Resources (Blackboard Original) or Course Resources (Blackboard Ultra) folder in your course Blackboard site.
Requests without the correct supporting documentation may not be approved. If the reason for your absence is not approved, you will be considered absent from that practical session.
It is your responsibility to submit an application and provide correct documentation.
If you require further assistance, please contact the School - agriculture@enquire.uq.edu.au.
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments. You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
All submitted written assessment must be your own work and all oral assessment (including presentations or narration) must use your own voice unless an alternative has been arranged as part of a Student Access Plan (SAP).
Turnitin Assignments
Assignments that are required to be submitted through Turnitin must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. If you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Unless specifically indicated by the course coordinator, every attempt will be made to have the results for progressive assessment available within 3 weeks of submission. For items of assessment submitted in the last 2 weeks of the semester, the results will not be available until grades release day. Results and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website.
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Library resources are available on the UQ Library website.
Other course materials
If we've listed something under further requirement, you'll need to provide your own.
Required
| Item | Description | Further Requirement |
|---|---|---|
| FOOD3007/7016 Blackboard | Blackboard is the main method of communication. Learning Guides, Lectures, Course readings, and Tutorials are available through the Blackboard site. http://www.elearning.uq.edu.au/ | |
| Course Profile | FOOD3007 Course Profile - provides details of specifications, rationale, aims and structure of the course. It also informs you of the assessment for this course, including weightings and due dates. Other valuable information in the Course Profile includes the assignment details and a suggested timetable. |
Additional learning resources information
This course is delivered concurrently with a postgraduate course (FOOD7016), and will involve lectures delivered jointly. Hence, there will be a shared Blackboard site (FOOD3007/7016) between the co-taught courses.
Lectures are not the only means by which concepts are taught and learnt.ﾠA list of useful references is given in the course outline as there is no set text books for this course.ﾠStudents are strongly recommended to consult these references, available online via UQ library.
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 13 |
Lecture |
Lecture Series Lecturer: SP |
Multiple weeks From Week 2 To Week 11 |
Practical |
Practicals (Physical Assessment) In physical assessment practicals, students will use texture analyzers, colourimeters, and viscometers to measure the colour and texture of food products objectively. This hands-on experience will enhance their ability to accurately evaluate food's physical properties and improve their technical skills. Please note that there are no practical sessions scheduled for Week 1. Before the commencement of practicals in Week 2, it is essential that you complete the online Occupational Health and Safety (OHS) training and thoroughly review the Practical Assessment Manual. |
Multiple weeks From Week 2 To Week 12 |
Practical |
Practicals (Sensory Evaluation) In the sensory practicals, students will gain practical experience with the three fundamental methods of food sensory evaluation: discriminative, descriptive, and affective. Each method assesses distinct aspects of sensory perception, essential for a thorough understanding of sensory science. |
Additional learning activity information
This course is delivered concurrently with a postgraduate course (FOOD7016) and will involve lectures delivered jointly. Hence, there will be a shared Blackboard site (FOOD3007/7016) between the co-taught courses.
Lectures are not the only means of teaching and learning concepts. The course outline provides a list of useful references, as there are no set textbooks for this course. Students are strongly recommended to consult these references, available online via the UQ library.
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments for Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.