Lecture: MWF noon to 12:48PM room Parker 118
Lab: Tu 10:00- 11:48am (section 1) and noon to 1:48PM (section 2) in Parker, Rooms 122 and 124
Instructor: Yael Vodovotz, Ph.D. (Vodovotz.1@osu.edu)
Laboratory TA’s: Rachel Crockett (crockett.67@osu.edu)
Sunny Modi (modi.29@osu.edu)
Luca Serventi (serventi.1@osu.edu)
Labs, Tuesdays from 10:00- 11:48am in Parker Food Science, Rooms 122 and 124
This course will deal with the sensory techniques used in evaluating the taste, smell, flavor, color and texture of foods as well as the evaluation of consumer acceptance. This includes methods for measuring these qualities, underlying psychological principles, some statistical methods for analyzing results, and proper interpretation of these results. Additionally, some instrumentation techniques commonly used to compare to sensory analysis results will be described. The overall objective of this course is for learners to be able to effectively interact with a sensory group, as well as judge the quality of their work.
The specific objectives of this course are for each learner to be able to:
1. Chose an appropriate sensory test
2. Interpret the meaning of statistical results
3. Relate sensory and instrumentation methods
Prerequisite: A basic understanding of statistics and use of excel or other spreadsheet program.
Office Hours
Formal office hours are immediately following the lab course, from 2-3pm, and by appointment. I will NOT be available the hour preceding class.
Point breakdown will be:
6 individual lab reports (due at the beginning of lab period) 10*6 60 (pts)
1 group lab report 40
4 quizzes 10*4 40
Midterm 50
Final Exam 60
Grades will be based upon a modified percentage system. As is typical, a percentage of points will correspond to a particular grade (see below). However, at the end of the quarter, the highest point-total received by a student will become the point-total by which the percentage will be determined. With this approach, everyone can do well in the course, even if grading seems very strict. Percentage scores correspond to the following grades:
|
> 93 |
A |
83-86 |
B |
73-76 |
C |
60-66 |
D |
|
90-92 |
A- |
80-82 |
B- |
70-72 |
C- |
<60 |
E |
|
87-89 |
B+ |
77-79 |
C+ |
67-69 |
D+ |
|
|
Tentative Lab Schedule:
|
Date |
Lab Topic |
Lead TA |
|
March 31st |
Sensory Analysis Basics |
All TA |
|
April 7th |
Lab 2: Difference Test |
Rachel |
|
April 14th |
Lab 3: Thresholds |
Luca |
|
April 21st |
Lab 4: Instrumentation |
Sunny |
|
April 28th |
Lab 5: Rating |
Rachel |
|
May 5th |
Lab 6: Descriptive Analysis |
Luca |
|
May 12th |
Lab 7: Consumer Testing |
Sunny |
|
May 19th |
Lab 8: Group Lab 1 |
All TA |
|
May 26th |
Lab 9: Group Lab 2 |
All TA |
|
June 2nd |
Lab 10: Group Lab 3 |
All TA |
1) Meet in Room 124, Parker Food Science Building, Tuesdays promptly at 10:00am or noon (depending on your lab session).
2) Hand-in lab report from pervious week
3) You will participate in the labs, held in Rooms 122 and 124.
4) The data files will be made available later that same day.
The laboratories are designed to introduce you to sensory principles and analytical methods. Emphasis is given to the appropriate application of tests and the advantages and limitations of each procedure. Throughout, attention is given to the careful collection of sensory responses, to proper statistical analysis of the data, and to meaningful interpretation of the class responses. Please remember: IT IS NOT IMPORTANT HOW 'GOOD' A TASTER YOU ARE; IT IS IMPORTANT HOW MUCH YOU LEARN. Therefore, I hope that you will develop a feel for:
1) careful attention to experimental procedures,
2) a critical view of the reliability and validity of results
3) the importance of the professionalism in your reports
Purpose:
To help you to organize an experiment, take data properly, and communicate results and implications to the reader. In addition, the reports should help yo to understand wither a procedure or a principle involved in sensory analysis.
The report should include all of the following:
The lab report may be as short as 2 pages or as long as 10. Try to be as concise as possible. Reports must be written on a word processor. Hand written reports will not be accepted. You are strongly encouraged to be as concise as possible when writing the reports, though not at the expense of completeness. The reports will be graded on content, demonstration of comprehension of material, organization, and neatness.
Worksheets and reports are due Tuesday’s at the beginning of the lab. Late reports will be penalized 2 points/day. Under extreme circumstances, an extension may be granted, but only if prior arrangements have been made by the preceding Friday. Extension requests made on the due date itself will not be granted. However, keep in mind that since a worksheet or report is due nearly every week, by postponing one, you are cutting into the time you can spend on the next.
Quizzes
Quizzes will be given in class. You will have 10 minutes to complete them and hand in.
ATTENDANCE POLICY
Please be courteous to the instructor and your fellow classmates, do not be late! This is a laboratory course in which actual instruction and demonstration occurs only during class time. Each student has a maximum of 1 potentially “excused” absence. Whether an absence is “excused” or not, is determined by instructors. Acceptable “excuses” are only applied to unavoidable circumstances (i.e., illness, car accident, etc.) and documentation is required (i.e., doctor’s note). Absence will not be excused for extracurricular activities, weddings, vacations, etc. Each unexcused absence will result in a reduction of the student’s final grade by 2%.
Cell Phones: If you must bring a cell phone to class it must be TURNED OFF during the class and laboratory sessions. If the phone rings, you will hand it to me for the rest of the class.