Sensory Science (PGCert)

Course Content

The modules on offer are listed below:

* Sensory Evaluation and Sensory Techniques
* Sensory Evaluation - Statistical Methods and Interpretation
* Psychophysics, Perception and Physiology
* Consumer Studies and Market Research
* Practical Project
* Food Flavour or Structure and Performance of Food Materials

Please note that all module details are subject to change.
Your practical project will address a commercial and/or technical issue currently challenging your organisation. This will be supported by a tutor from CCFRA or the University.

Course Structure
The Postgraduate Certificate in Sensory Science is delivered on a part-time basis over four years.
This course is highly flexible and, although students typically study three modules a year, it is possible to attend taught sessions more or less frequently according to what is most convenient for you.
Successful completion of the six modules above will lead to the award of a Postgraduate Certificate in Sensory Science from The University of Nottingham, although it is possible to attend most modules individually.
Each module offered on this course is designed to stand alone and is typically taught as an intensive four to five day course, providing an easy way to strengthen or up-date your knowledge in a particular area.
These sessions may take place at CCFRA or at The University of Nottingham - you will be advised of the location in advance.
A formal examination and / or piece of coursework will be used to assess each module.
It is possible to take the modules offered on this course on an individual basis.
Modules
Q1 Structure and Performance of Food MaterialsThis module covers * Chemistry of food molecules - proteins, levels of structure, factors affecting structure (pH, heat, ionic strength), examples of performance in food systems (gelation, water/fat holding capacity, emulsion and stabilisation)
* Polysaccharides: structural features of key food ingredients e.g. pectin, carrageenan, starch and associated enzymes
* Lipids: structure and crystallisation forms
* Interaction of food molecules - Food structure created by interaction (emulsions), a basic study considering quality aspects like water and fat-holding capacity.

Q3 Food Flavour * The biochemical origin of some fruit flavours along with onion and garlic flavours
* The key chemical pathways for thermal flavour generation (Maillard, caramelisation)
* The release of flavours from foods during storage and during eating `flavour fade' and flavour release
* The interaction of flavours with the sensors in the mouth and nose. A course book will be used with reference to recent advances in different receptor types
* The neural processing of these signals into perception
* and other topics.

Sensory evaluation and sensory techniques - descriptive profilingPanel recruitment and training. Panel performance monitoring. Discrimination Tests --- theory, practice and analysis. Descriptive Tests --- theory, practice and analysis (including texture profile). Sensory Specifications and Quality Monitoring. Introduction to Taint Detection.Sensory Evaluation - statistical methods and interpretationExperimental design. Software for panellist instruction and data collection. Panel performance statistics. Univariate and multivariate statistics. Principal Component Analysis/ Partial Least Squares. Relating sensory to other parameters (e.g. food composition and food processing).Practical exerciseDelegates will be required to carry out a practical project in sensory science, incorporating principles learnt in previous modules. Ideally, the project will be carrried out in the workplace to address a real situation and theoretical studies will not be eligible. Content will be agreed with the course supervisor appointed to the project to ensure the academic level is appropriate for a postgraduate course.Psychophysics, perception and physiologyFechner threshold, just noticeable difference. Stevens law, adaptation and Overbosch amendment. Recent progress in Psychophysics. Physiology and anatomy of vision, hearing, eating, breathing. Receptors and mode of action. Signal transduction and neural processing. Perception and changes with age. Taste-aroma interactions.Consumer studies and market researchHedonic screening --- acceptability and preference. Cognitive psychology. Qualitative research methods. Quantitative research methods. Elicitation techniques e.g. Repertory Grid. Preference Mapping. Product Optimisation.