Laboratory Methods in Sensory Evaluation of Food

FOOD 529

Syllabus
Winter Semester 2011 (Jan-April 2012)

INSTRUCTOR:

Dr. Margaret Cliff

Food, Nutrition and Health University of British Columbia Vancouver, BC FNH 213 (January-March only) 604-822-2551 mcliff@mail.ubc.ca

LECTURE TIME: TUTORIAL: LABORATORY:

Tues 1:00-2:00 pm Tues 2:00-3:00 pm Wed 1:00-4:00 pm

FNH 300 FNH 300 FNH 140

TEACHING ASSOCIATE:

Azita Madadi-Noei Food, Nutrition and Health FNH 217 604-822-2806 amadadi@mail.ubc.ca

University of British Columbia LABORATORY METHODS IN SENSORY EVALUATION OF FOOD Food 529
COURSE DESCRIPTION This course is designed to equip students with the skills necessary to conduct objective assessment of foods. It will allow students to apply their basic scientific knowledge to the analysis and understanding of food. 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 laboratories and one problem based learning (PBL) session. Emphasis will be placed on objective assessments and statistical analyses. Students will improve their oral and written communication skills through teamwork and the preparation of lab reports and executive summaries. This course is intended for students interested in sensory evaluation of food and beverages; however, it is advantageous to any student needing experience or practice with the use of statistics for analysis of experimental data. TEXTBOOKS USED:
Poste, L.M., Mackie, D.A., Butler, B. and Larmond, E. 1991. Laboratory Methods for Sensory Analysis of Foods, Agriculture Canada Publication 1864/E, 1991 (Required Handout) Meilgaard, M., Civille, G.V. and B.T. Carr. 2007. Sensory Evaluation Techniques. CRC Press Boca Raton, FL. (Optional)* (*full text available on-line at UBC Library)

COURSE OBJECTIVES The course objectives are:

1. 2. 3. 4 5. 6. 7. to develop an understanding of psychology and sensory physiology to be able to select and implement an appropriate sensory methodology to suite a specific objective to understand the capabilities and limitations of sensory tests to gain experience in data collection, statistical analysis and interpretation 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. to develop skills to critique sensory methodology, experimental design and statistical analyses in the food science literature

Students should have had one previous statistics course or be familiar with basic statistical procedures and terminology. Emphasis will be placed on how to apply statistical test and interpret the results using MSExcel and Minitab software.

Food 529 LABORATORY METHODS IN SENSORY EVALUATION OF FOOD

Dr. Margaret Cliff Research Scientist: Sensory Evaluation Adjunct Professor: Food, Nutrition and Health (FNH)
Permanent Work Location Agriculture and Agri-Food Canada Pacific Agri-Food Research Centre, Summerland, BC Temporary Work Location University of British Columbia, Vancouver, BC

LECTURE AND LABORATORY TOPICS:

Week No.

Lecture Topics (1-hr) TUESDAY

Laboratory Topics (3-hr) WEDNESDAY

Lab 0: Introduction to Sensory Evaluation:

1* 2 N Physical and psychological factors influencing sensory assessments. Physiology of Smell and Taste Discrimination Tests Determination of Sensory Thresholds Ranking , Scoring and Scaling Statistical Analysis (EXCEL) Statistical Analysis (MINITAB) READING BREAK Descriptive Analysis Methods Multivariate Statistics in Sensory Analysis: Principal Component Analysis Consumer Research Affective Tests Advanced Statistics Time Intensity Evaluations P Quality Evaluations

Lab 1: Odour Recognition

3 4 5 6 7 8 9 10 11 12 13 14

Lab 2: Difference (PC, Duo-Trio, Triangle) and R-index

Testing

Lab 3: Thresholds (regression, ASTM) and T-tests Lab 4: Ranking, Rating and Magnitude Estimation Lab 5: Texture Profile Methodology Lab 6: Descriptive Analysis Methodology READING BREAK Lab 7: Product Development (BIB Designs/JAR scales) Lab 8: Effect of Medium of Dispersion / Intensity versus Hedonic Relationships Problem Based Learning (PBL) Session Use of Human Subjects Panel Selection and Training of Judges Designing a Sensory Laboratory

* NOTE: There is a laboratory scheduled on Jan 4th, 2012, prior to the first lecture period.

P Special Grooming: Please do not use perfumes, aftershaves or hand creams the day of the laboratory.

TESTING AND GRADING SCHEDULE LABORATORY DUE DATES

Date 2011 Jan 4* Jan 11 2011 Jan 18 Jan 25 Feb 1 Feb 8 Feb 22

Laboratory Topic
Lab 0: Introduction to Sensory Evaluation Lab 1: Odour Recognition Lab 2: Discrimination Tests (Paired Comparison, Duo Trio, Triangle, R-index) Lab 3: Thresholds and T-tests Lab 4: Ranking, Rating and Magnitude Estimation Lab 5: Texture Profile Lab 6: Descriptive Analysis of Orange Juice READING BREAK (Feb 20-24, 2012)

Percentage of Grade

Lab Due

9% 10% 11% 12% 13% 14% Lab 1 due Lab 2 due Lab 3 due Lab 4 due

Mar 1 Mar 8 Mar 15

Lab 7: Balanced Incomplete Block Designs/ Just-About-Right (JAR) Scales Lab 8: Medium of Dispersion / Intensity & Hedonic Relationships Lab 9: Problem Based Learning (PBL) Session Final Exam (take home) Class Participation/Lab Attendance TOTAL 9% 15% 6% 100%

Lab 5 due

Lab 6 due

* NOTE: There is a laboratory scheduled on Jan 4th 2012, prior to the first lecture period.

LATE LAB REPORTS

LATE PENALTY
1 day late 2 days late -10% -30% -50% -70% - 90% 3 days late - 20% - 40% - 60% - 80% - 100%

FIRST SECOND THIRD FOURTH FIFTH

- 0% - 20% - 40% - 60% - 80%

LABORATORY INFORMATION
The laboratory experiments are teaching tools. They are designed to introduce and demonstrate the principles of sensory evaluation. Since students will participate as experimenters and judges, students may know in advance more information than is usual for sensory analysis. After each laboratory, students will decode and tabulate their responses in order to have a composite data set for class statistical analysis. Please remember, the lab objectives are not to determine the tasting abilities of the students, but rather to obtain experimental data for statistical analyses.