Sensory Analysis and New Product Development

Code:

CA4001

Acronym:

CA4001

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2020/2021 - 2S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Consumer Sciences and Nutrition

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:CCN	14	Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014	1	-	6	42	162
M:TCA	36	Official Study Plan	1	-	6	42	162

Teaching language

Suitable for English-speaking students

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

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, CRC Press , 2014. ISBN: 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 will be developed involving the development of an eco-innovative product through creative techniques, as well as the creation of a marketing plan (concept test, final consumer study, competitors analysis, market potential assessment, strategy, marketing mix, communication strategy, brand and packaging) and the feasibility study associated with the requirements proposed in the Ecotrophelia Portugal Prize 2020, promoting the submission of the application process for that prize.
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 escrito	15,00
Trabalho laboratorial	15,00
Trabalho prático ou de projeto	30,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	100,00
Frequência das aulas	42,00
Trabalho escrito	20,00
Total:	162,00

Eligibility for exams

Minimum attendance, in accordance with regulations.

 

Calculation formula of final grade

The final grade will be calculated on the following basis: 15 % Reports of practical work; 15 % Working online component (includes participation in development forum group, report delivery, discussion forum and self-assessment); 30 % Final project (oral presentation, report and proposal submission to Ecotrophelia Portugal 2021 Award); 40 % exam (minimum final score of 8.0 points).

Special assessment (TE, DA, ...)

Students may request in advance to replace laboratory practices with increase weight of the exam (55 %). Online work and final project are mandatory and must be developed during the regular semester schedule.

Classification improvement

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

Observations

According to the Rector Order GR.06 / 12/2017, Article 12, point e), students are not allowed to capture images or sound of the school activities, without the previous expressed consent given by the instructor.