Course coordinator
Associate Professor Sangeeta Prakash
Please contact me by email to make an appointment.
Course overview
- Study period
- Semester 2, 2024 (22/07/2024 - 18/11/2024)
- 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.
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)
Jointly taught details
This course is jointly-taught with:
This course is delivered concurrently with a Postgraduate course (FOOD7016). Only lectures will be delivered jointly. Practical classes are delivered separately with specialised activities for FOOD7016 students only.
Course contact
Course staff
Lecturer
Associate Professor Sangeeta Prakash
Dr Buddhi Dayananda
Guest lecturer
Associate Professor Daniel Cozzolino
Dr Marlize Bekker
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 |
Quiz 1 (In-class, Online)
|
10% |
30/08/2024 11:30 am |
| Paper/ Report/ Annotation |
Sensory Evaluation Report
|
20% |
13/09/2024 3:00 pm |
| Quiz |
Quiz 2 (In-class, Online)
|
10% |
4/10/2024 11:30 am |
| Paper/ Report/ Annotation |
Physical Assessment Report
|
20% |
18/10/2024 3:00 pm |
| Examination |
Final Examination
|
40% |
End of Semester Exam Period 2/11/2024 - 16/11/2024 |
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
Quiz 1 (In-class, Online)
- Online
- Mode
- Written
- Category
- Quiz
- Weight
- 10%
- Due date
30/08/2024 11:30 am
- Other conditions
- Student specific.
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 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 evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and 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
13/09/2024 3:00 pm
- Other conditions
- Peer assessed.
Task description
Practical Task: Sensory Evaluation Report
Task Description: This assessment focuses on a sensory evaluation case study assessed by 4 students. The first member examines the case study and identifies an appropriate sensory evaluation method. The second member elaborates on conducting the sensory evaluation session, including guidelines for the environment, sample presentation, and evaluator instructions. Another member analyses data using a suitable statistical technique to identify significant product differences. The fourth member identifies precautions to be taken during the sensory evaluation session, addressing potential biases, participant recruitment, training, ethics, and data integrity. The group concludes by combining their findings and demonstrating their collective understanding of sensory evaluation, study design, data analysis, and precautions for obtaining reliable results.
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 8, 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 4000 ± 10% words excludes References, Figures. Tables and Appendix] will contain the following sections -
(1) Title: Include the Case Study details and each group member’s name and student number.
(2) Case Study Analysis (Individual task): Group member 1 will examine the given case study, considering the variables involved and the nature of the data, to identify an appropriate sensory evaluation method that applies to the case study, ensuring a comprehensive understanding of the case study requirements.
(3) Conducting the Sensory Evaluation Session (Individual task): Group member 2 will elaborate on how the sensory evaluation session will be conducted. They should outline the step-by-step process, including considerations for the environment, sample presentation, evaluation forms, and specific instructions for the evaluators. Clear guidelines should be provided to ensure a well-structured and consistent session for obtaining reliable and accurate data.
(4) Data Analysis (Individual task): Group member 3 will analyse the sensory data provided to them. They will carefully examine the data and apply an appropriate statistical technique to identify significant differences between the products under investigation. Group member 3 should provide a detailed analysis, interpret the data, and draw meaningful conclusions based on the results obtained from the sensory evaluation session.
(5) Precautions during the Sensory Evaluation Session (Individual task): Group member 4 will be responsible for identifying and addressing the precautions that should be taken during the sensory evaluation session. They should consider potential sources of bias or errors and provide strategies to reduce them. Group member 4 should outline precautions related to standardisation of the evaluation environment, bias control, participant recruitment and selection, training and calibration of evaluators, ethical considerations, and data integrity.
(6) Conclusion (Group work): In the conclusion, the three students should combine their findings from each part and present a cohesive summary. They should integrate the results of the data analysis, the process of conducting the sensory evaluation session, and the precautions provided. The conclusion should demonstrate the group's collective understanding of sensory evaluation, their ability to design and conduct a well-structured sensory evaluation session, analyse data, and their awareness of the precautions necessary for obtaining reliable results.
(7) Bibliography/References: From all sources of information (published in the last 15 years). References should be appropriately cited in the text and listed in the bibliography at the end of the report using the Vancouver referencing style.
(8) Appendix: Include the raw sensory data.
Each group must work through week 1-7 and complete the case study. The individual tasks are worth 14%, groupwork is 3%, and peer assessment is 3%. How, as a group, you discuss and analyse the case study and the sensory data and interpret the results will decide your group work. The contributions to the report will be evaluated by each group member for the other three members (peer assessment). One group member can volunteer to submit the case study on behalf of the group.
Please Note: The sensory 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.
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). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and 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.
Quiz 2 (In-class, Online)
- Online
- Mode
- Written
- Category
- Quiz
- Weight
- 10%
- Due date
4/10/2024 11:30 am
- Other conditions
- Student specific.
Task description
Quiz 2 will be based on Weeks 4 & 5 lecture content (Statistical Concepts for Sensory/Instrumental Data).
The quiz will be conducted 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 evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and 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.
Physical Assessment Report
- Team or group-based
- Mode
- Written
- Category
- Paper/ Report/ Annotation
- Weight
- 20%
- Due date
18/10/2024 3:00 pm
- Other conditions
- Peer assessed.
Task description
Practical Task: Physical Assessment Report
In this group work assessment, four students collaborate to investigate the assigned products. The group uses appropriate methods to evaluate the products' colour, texture, and viscosity. Individual tasks include colour analysis, texture assessment, and viscosity measurement. The group discusses and interprets the data, drawing connections between the physical attributes and the assigned products. The case study report encompasses sections on product assessment, individual tasks, and a conclusion. Overall, this assessment fosters teamwork and develops a comprehensive understanding of physical evaluation techniques. The group will work together throughout the assessment to ensure consistency and reliability in their physical assessments.
Details of the Case Study
This group work assessment investigates the assigned products by each group of four students. The students will collaborate and evaluate the products' colour, texture, and viscosity from teaching weeks 1 to 11. They will utilise appropriate physical evaluation methods, consult relevant reading materials, and submit a critically discussed report through Turnitin. One group member can volunteer to submit the case study on behalf of the group. Since this is group work, individual contributions to teamwork will be evaluated by each group member for the other three. The instructor will be available to answer questions and guide your group during the practical sessions.
The critically discussed report [(Font: Arial, Font Size 12, Line spacing: 1.5), maximum of 4000 ± 10% words excludes References, Figures, Tables and Appendix] will contain the following sections -
- Title: The case study will begin with a title that includes the physical assessment evaluation, each group member's name and student number.
- Product Assessment and Measurement (Individual task): In this section, the first member will examine the assigned products and identify suitable methods to measure their colour, texture, and viscosity, ensuring a comprehensive understanding of the physical assessment requirements.
- Colour Evaluation (Individual task): The second group member will focus on analysing the colour of the products. They will provide detailed procedures for operating the colourimeter, including the principles of operation, sample preparation, and interpreting the data using appropriate statistical techniques. Factors such as lighting conditions, instrument specifications, and calibration procedures will be considered to ensure accurate and consistent colour assessments. The member will also analyse and interpret the colour data to identify variations between the assigned products. Sufficient replicates will be collected, and the data will be presented graphically and/or in tabular format, incorporating error bars or standard deviation to depict data variability.
- Texture Evaluation (Individual task): The third group member will collect and analyse textural data. They will carefully examine the products, considering attributes such as hardness, chewiness, and adhesiveness. Utilising a texture analyser and established methodologies, specific geometry, the member will quantify and record the textural properties of the products. The collected data will be analysed to determine differences between the assigned products, providing insights into their textural characteristics. The procedures for operating the texture analyser, including the principles of operation, sample preparation, and interpretation of data using suitable statistical techniques, will be outlined. Factors such as instrument specifications, calibration procedures, and other considerations will be addressed to ensure accurate and consistent texture assessments. Sufficient replicates will be collected, and the data will be presented graphically and/or in tabular format, incorporating error bars or standard deviation to depict data variability.
- Viscosity Evaluation (Individual task): The fourth group member will specialise in viscosity analysis. They will select appropriate instruments, such as a viscometer, and techniques to measure and quantify the viscosity of the products. Parameters like shear rate, temperature, and instrument settings will be controlled carefully to ensure accurate viscosity measurements. The member will analyse the viscosity data, comparing the flow properties and consistency between the assigned products. Procedures for operating the viscometer, including the principles of operation, sample preparation, and interpretation of data using suitable statistical techniques, will be outlined. Factors such as instrument specifications, calibration procedures, and other considerations will be addressed to ensure accurate and consistent viscosity assessments. Sufficient replicates will be collected, and the data will be presented graphically and/or in tabular format, incorporating error bars or standard deviation to depict data variability.
- Conclusion (Group work): In the concluding section, the group members will collaborate and share their findings and insights regarding the colour, texture, and viscosity evaluations. They will collectively discuss and interpret the data, establishing connections between these physical attributes and the assigned products. This collaborative process will enhance the group's comprehensive understanding of evaluation techniques and their significance in characterising food product properties.
- Bibliography/References: From all sources of information (published in the last 15 years). References should be appropriately cited in the text and listed in the bibliography at the end of the report using the Vancouver referencing style.
- Appendix: Include the raw sensory data.
Each group must work through weeks 1-11 and complete the report. The individual tasks are worth 14%, groupwork is 3%, and peer assessment is 3%. How, as a group, you discuss and analyse the instrumental data will decide your group work. The contributions to the report will be evaluated by each group member for the other three members (peer assessment). One group member can volunteer to submit the case study on behalf of the group.
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.
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). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and 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
2/11/2024 - 16/11/2024
- Other conditions
- Student specific.
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 or UQ approved , labelled calculator only |
| 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. Suppose a student cannot attend a practical session for medical reasons, an accident, bereavement, jury service, or any other circumstances permitted in the UQ Policies and Procedures Library (PPL). In that case, they should promptly inform the course coordinator and their group members of their inability to attend, even on the same day or morning of the scheduled practical activity.
Supplementary assessment
Supplementary assessment is available for this course.
Should you fail a course with a grade of 3 or a non-graded ‘N’, you may be eligible for supplementary assessment. Refer to my.UQ for information on supplementary assessment.
Supplementary assessment may not be available for all courses or for some of the assessment items for a course. The highest grade you can receive following the supplementary assessment is a 4 or P. Details of the availability of supplementary assessment for this course are set out below.
This course is Partially Exempt for Supplementary Assessment.
Not all of the assessment components of this course may be re-assessed with supplementary assessment. A grade of 3 or N does not guarantee that supplementary assessment may be undertaken for this course, however students may apply.
Refer to my.UQ for how to apply for supplementary assessment.
Supplementary assessment can take any form, for example, an oral or a written exam. Students who are eligible and approved for a supplementary assessment and the form of assessment is an examination, are expected to be available to sit the supplementary exam during the University’s Deferred and Supplementary examination period. Once approved, supplementary assessment cannot be rescinded by the student.
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.
Artificial Intelligence (AI) tools
Students are not permitted to use artificial intelligence (AI) tools such as ChatGPT or text-to-speech (voice over) generators to produce any assessment material, including graphs, unless instructed to do so by the Course Coordinator. ﾠAll 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. ﾠIf 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 lecturer involved, every attempt will be made to have the results for progressive assessment tasks available within 3 weeks of submission. ﾠFor items of assessment submitted in the last 2 weeks of the semester, the results will be available before the day of your end of semester examination in the course, unless otherwise indicated by the Course Coordinator. ﾠResults 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.
Before applying for a remark, students should consider the following:
- You have consulted the course coordinator for feedback.
- Your academic grounds for remark have been discussed and are valid.
- Wanting a higher grade is not grounds for a remark. A remark can decrease your grade.
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
Find the required and recommended resources for this course 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. |
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 - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.