Sensory Analysis and New Product Development

Code:

CA4017

Acronym:

CA4017

Level:

400

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2015/2016 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:TCA	29	Official Study Plan	1	-	6	42	162

Teaching language

Portuguese

Objectives

Knowledge of the importance of sensory control, its advantages and disadvantages.

Increase knowledge about the physiology of the senses.

Skills to measure the sensory characteristics of the food products, after selection of appropriate methods, adequate experimental design and statistical interpretation of the results.

Knowledge of sensory analysis, as an essential part of the agri-food innovation, focusing on application of descriptive methodologies, and as a tool to promote some aspects of the development and management of portfolio of new food products.

A perspective of the future marketing of food products developed using the sensory analysis market, it is intended that students get a clear view of the strengths and limitations of Marketing, as a philosophy and as a set of management skills with the ability to leverage the sales of a given product in particular with regard to its agrifood specificity.

Acquisition of knowledge about each of the different marketing policies that make up the marketing-mix; Ability to establish a clear link between the different marketing policies , selecting a marketing-mix adjusted to different agro-food products, from fresh produce to processed foods.

Learning outcomes and competences

It is intended that at the end of this course the student is able to:

Know the importance of sensory control, its advantages and disadvantages.

Acquire some knowledge about the physiology of the senses.

Learn how to measure the sensory characteristics of the food products, after selection of appropriate methods, adequate experimental design and statistical interpretation of the results. Practical application of the methods learned.

Know the sensory analysis, as an essential part of the agri-food innovation, focusing on application of descritive methodologies, and promote some aspects of the development and management of portfolio of new food products.

In a perspective of the future marketing of food products developed using the sensory analysis, it is intended that students get a clear view of the strengths and limitations of Marketing, as a philosophy and as a set of management skills with the ability to increase the sales of a given product in particular with regard to its Agrifood specificity;

Acquire knowledge about each of the different marketing policies that make up the marketing-mix; Ability to establish a clear link between the different marketing policies , selecting a marketing-mix adjusted to different agro-food products, from fresh produce to processed foods.

Working method

B-learning

Program

1. Introduction to sensory analysis.
   1.1. Background and importance of Sensory Analysis
   1.2. Definition of Sensory Analysis
   1.3. Fields of Application of Sensory Analysis
   1.4. Legislation on Sensory Analysis
   1.5. Sensory perception and the organs of senses

2. Methodology of sensory analysis.
   2.1. Preparation of trial
   2.2. Location of test and tasting Rooms
   2.3. Sensory evaluation techniques
   2.4. Types of tests
      2.4.1. Differentiation sensory tests 
      2.4.2. Variables and scales
      2.4.3. Descriptive sensory tests
      2.4.4. Affective sensory tests

3. Assessors: Selection, training and monitoring.
   3.1. Assessors
      3.1.1. Types of assessors
      3.1.2. Factors influencing sensory evaluations
      3.1.3. Features of assessors
   3.2. Selection, training and monitoring of assessors
      3.2.1. Recruitment
      3.2.2. Selection
      3.2.3. Training
      3.2.4. Monitoring

4. Basic concepts of agrifood marketing
   4.1. Introduction
   4.2. Segmentation and positioning
   4.3. Marketing policies: the marketing-mix

5. Innovation and structured development of new food products.
   5.1. Innovation in agrifood sector
   5.2. Structured development of products. Model stage-gate of Cooper
   5.3. Application of rapid sensory descriptive methodologies

6. Practical applications of sensory analysis

7. New technologies and product ideas - the scientific interface.

Mandatory literature

Meilgaard Morten; Sensory evaluation techniques
Stone Herbert; Sensory evaluation practices. ISBN: 0-12-672690-6
Schaffner, D. J., W. R. Schroeder e M. D. Earle; Food Marketing: An International Perspective - 2nd ed, McGraw Hill, 2003. ISBN: 978-0072952889
Varela, P. e G. Ares; Novel Techniques in Sensory Characterization and Consumer Profiling, 2014. ISBN: 9781466566293

Teaching methods and learning activities

The unit is delivered through blended learning, with the face-to-face classes being developed based on the theoretical exposition of content, supplemented by practical classes and a visit to a Professional Laboratory of sensory analysis. A final project involving the development of a product (concept), through creative techniques will be developed, as well as the framework for its marketing potential, through the design of the appropriate marketing mix. The online component will be delivered through the UP's Moodle plattform, consisting in the development of a colaborative assyncronous group work with final critical peer assessment.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	40,00
Trabalho de campo	20,00
Trabalho escrito	20,00
Trabalho laboratorial	20,00
Total:	100,00

Eligibility for exams

Minimum attendance, in accordance with regulations.

 

Calculation formula of final grade

The final grade will be calculated on the following basis: 20 % Reports of practical work; 20 % Working online component (includes participation in development forum group, report delivery, discussion forum and self-assessment); 20% Final project (oral presentation and report); 40 % exam (minimum final score of 8.0 points).

Special assessment (TE, DA, ...)

Not applicable

Classification improvement

Only at the exam component, or through the completion of the works in subsequent school year.