Catalogue of Modules, University of Nottingham

D24SS5 Consumer Sensory Science - qualitative, quantitative and topical techniques
(Last Updated:03 May 2017)

Year  17/18

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.

Taught Semesters:

SemesterAssessment
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.

Corequisites:  None.

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:

ActivityNumber Of WeeksNumber of sessionsDuration of a session
Lecture 4 weeks2 per week7 hours
Practical 1 weeks2 per week3 hours
Workshop 1 weeks2 per week6 hours

Activities may take place every teaching week of the Semester or only in specified weeks. It is usually specified above if an activity only takes place in some weeks of a Semester

Further Activity Details:
Student centered reading material: 15hrs. 4 day intensive course combining lectures (including invited guest speakers), workshops/tutorials and practical sessions: 32hrs.

Method of Assessment: 

Assessment TypeWeightRequirements
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) 

Convenor: 
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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