Total Credits: 10
Level: Level 4
Target Students: PGCERT Sensory Science only There is a limited number of places on this module. Students are reminded that enrolments which are not agreed by the Offering School in advance may be cancelled without notice.
|Full Year||Assessed by end of Spring Semester|
Prerequisites: D24SS3 (Psychophysics, perception and physiology) or D24SS5 (Consumer studies and market research) depends on focus of the project Entrance requirements as set out in the University of Nottingham Regulations and the supplementary regulations for this Certificate Course.
|D24SS1||Sensory evaluation and sensory techniques|
|D24SS2||Sensory Evaluation - statistical methods and interpretation|
|D24SS3||Advanced Sensory Science and Topical Techniques|
Summary of Content: Delegates will be required to carry out a practical project in sensory science, incorporating principles learnt in previous modules. Ideally, the project will be carried 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.
Method and Frequency of Class:
Specific Activities are not listed
Further Activity Details:
Student centred project with tutor support (6 hours). The project will be carried out in the workplace over a period of 3 months. Supervision will normally be via 6 meetings and email/phone advice at appropriate times.
Method of Assessment:
|Report||100||1 x 5000 word technical report.|
Professor J Hort
Education Aims: The aim of this module is to put into practice the principles of sensory science to address a problem in the workplace.
Learning Outcomes: On successful completion of this module, students will be able to: • Design a project to investigate to well defined research objectives • Identify the context and/or relevant literature associated with a research problem. • Collect, record and analyse sensory data • Present, discuss, interpret and evaluate sensory and associated data effectively • Communicate information clearly in a concise written report format
Offering School: Biosciences
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