Total Credits: 10
Level: Level 4
Target Students: PG Certificate in Sensory Science students and stand alone CPD industry delegates. 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.
|Spring||Assessed by end of Spring Semester|
Prerequisites: Second class degree (at least a 2:2) OR relevant industrial experience. Additionally, attendance on D42SS1, an IFST intermediate level sensory qualification or a similar level of industry experience is required.
Summary of Content: Factors affecting food choice behaviour. Hedonic techniques--- acceptability, preference and emotional response. Cognitive psychology. Qualitative research methods. Quantitative research methods. Elicitation techniques e.g. Repertory Grid. Preference Mapping.
Method and Frequency of Class:
|Activity||Number Of Weeks||Number of sessions||Duration of a session|
|Lecture||4 weeks||2 per week||7 hours|
|Practical||1 weeks||2 per week||3 hours|
|Workshop||1 weeks||2 per week||6 hours|
Method of Assessment:
|Coursework 1||50||1 x 1500 word (not including appendices) report critically discussing 2 different methods of obtaining information on consumers|
|Inclass Exam 1 (Written)||50||1 x 1 hour exam (in house)|
Dr R Ford
Education Aims: The aim of this module is to examine the factors affecting and techniques used to measure consumer acceptance of food products
Learning Outcomes: On successful completion of this module, students will be able to: • Summarise the key factors affecting food choice behaviour in consumers • Discuss the key characteristics of a range of qualitative and quantitative approaches used in consumer sensory science investigations • Evaluate and critically assess qualitative and quantitative methods applied in consumer sensory science investigations
Offering School: Biosciences
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