Food Preservation & Sensory Analysis

Module Title
Food Preservation & Sensory
Analysis
Module
Number
JACS Subject Code(s)
and % of each subject
STF 4005 D632 3
ASC
Category(ies)
Level (4-6 u/g;
7 p/g; 8 doctorate)
Credits
ECTS
Credit
Module
Value
% Taught in
Welsh
Module Type
4 10 5 1 0% Standard Taught module
Teaching Period
Terms 2 & 3
Pre-requisites
None
Module Leader
School(s)
Campus
Dr Ian Ashton CSHS Llandaff
Assessment Methods
Assessment Type
Duration/Length of
Assessment Type
Weighting of
Assessment
Approximate Date of
Submission
Examination 2 hours 80%
Practical reports 1500 20%
Aim(s)
To enable the student to gain an understanding of the principles and practices of food
processing & preservation techniques, sensory analysis, and how these relate to distribution,
storage, quality and safety of food.

Learning Outcomes
On completion of the module, the student should be able to:
Identify the full range of preservation techniques used in the food industry.
Describe the characteristics of the major techniques and examine their effect on shelf life and food
quality.
Describe the types of sensory analysis test available and their uses in the food industry.
Demonstrate a basic understanding of the psychological factors that can affect taste panels and how
these factors can be minimised.
Describe the basic physiological mechanisms of the senses.
Carry out, analyse and comment on the results of sensory analysis panels.
Evaluate a wide range of packaging materials.
Use a range of food processing/preservation equipment and demonstrate practical skills and
techniques.
Evaluate experimental results and compare data with manufacturers’ labels and the literature.
Learning and Teaching Delivery Methods
Lectures:
Practical / tutorials:
24 hours
12 hours
Indicative Content
Techniques for preservation: Pasteurisation, Sterilisation (UHT and canning), Dehydration, Smoking of

foods, Chemical preservation (e.g. use of sugar, salt and other chemicals), Chilling, Freezing, Irradiation
Functions, requirements, advantages and disadvantages of packaging materials.
Modified Atmosphere Packaging.
Introduction to sensory evaluation its theory, methods and analysis.
Recommended Reading & Required Reading
There is no single required text for this module the following are suitable:
Beckett, S.T. (1996) Physico-Chemical Aspects of Food Processing. Blackie Academic and
Professional. London
Brennan, J.G. (1994) Dehydration : A Dictionary and Guide. Blackie Academic and Professional.
London
Gaman, P.M. & Sherrington, K.B. (1996) The Science of Food. 4 th edition. Butterworth-Heinemann.
Oxford
Gould, G.W. (1994) New Methods of Food Preservation. Blackie Academic and Professional. London
Heldman, D.R. & Hartel, R.W. (1997) Principles of Food Processing. Chapman and Hall. London
Kemp S.E., Hollowood, T. & Hort, J. (2009) Sensory Evaluation. A Practical handbook.
Chichester. Wiley-Blackwell
Kyzlink, V. (1990) Principles of Food Preservation. Elsevier. New York
Meilgaard M.C., Civille G.V. & Carr T (2006) Sensory Evaluation Techniques. 4 th Edition. CRC Press
Inc; Cambridge, UK.
Moskowitz, H.R., Beckley J.H & Resurreccion A.V.A (2005) Sensory and Consumer Research in Food
Product Design and Development. Institute of Food Technologists. USA.
Paine, F.A. (1992) A Handbook of Food Packaging. 2 nd edition. Blackie Academic and Professional.
London
Food Standard’s Agency (2004) McCance and Widdowson’s The Composition of Foods. 6th
Summary Edition. Cambridge. Royal Society of Chemistry.
Poste, L. M. et al (1991) Laboratory Methods for the Sensory Evaluation of Food. Ministry of Supplies &
Services, Ottawa Canada.
Proudlove, R.K. (1992) The Science and Technology of Foods. 3 rd edition. Forbes, London.
Rees, J.A.G. (1991) Processing and Packaging of Heat Preserved Foods. Blackie Academic and
Professional. London

Royal Society of Chemistry (Including updated supplements). Cambridge
Sidel J.L & Stone H (2004) Sensory Evaluation Practices. Academic press Inc. USA.
Wilkinson, V.M. (1996) Food Irradiation : A Reference Guide. Butterworth-Heinemann. Oxford
Access to Specialist Requirements
Food processing and sensory analysis laboratories