Food Technology 6: Food Characterisation

A project-based course developing the selection and utilisation of food characterisation methodologies in assessment of food/ingredient function, quality and stability. The course will focus on instrumental and sensory methods of assessing structure, appearance, flavour and texture of a variety of food products. Assessment and characterisation tools will be used to develop analytical and problem solving skills in industry relevant scenarios.

Course code

Qualifications are made up of courses. Some universities call these papers. Each course is numbered using six digits.



The fourth number of the course code shows the level of the course. For example, in course 219206, the fourth number is a 2, so it is a 200-level course (usually studied in the second year of full-time study).



Each course is worth a number of credits. You combine courses (credits) to meet the total number of credits needed for your qualification.



Food Technology

Course planning information

Course notes

All assessments are compulsory. Attendance & participation in all practical workshop sessions & sensory labs are required, and course coordinator’s permission is required prior to absence. A minimum average score of 50% in workshop reports and sensory lab report is required to pass. A minimum average of 40% in both the two tests combined is required to pass.

Prerequisite courses

Complete first

You need to complete the above course or courses before moving onto this one.


Choose just one

The courses listed above have similar content to this one meaning you can only enrol in this course or one of the listed courses. Only one of the courses can be credited towards your qualification.

General progression requirements

You must complete at least 45 credits from 200-level before enrolling in 300-level courses.

Learning outcomes

What you will learn. Knowledge, skills and attitudes you’ll be able to show as a result of successfully finishing this course.

  • 1 Use information from multiple sources to most effectively support food analysis product quality assessment.
  • 2 Select and utilise techniques for characterisation and assessment of food structure, including rheology, texture, particle sizing, microscopy and thermal analysis.
  • 3 Apply and interpret techniques for sensory analysis, including the application of descriptive sensory techniques and requirements for panel training.
  • 4 Apply and interpret techniques for colour and flavour analysis.
  • 5 Select and apply multiple tools in the characterisation of food ingredients and products.
  • 6 Apply statistical principles and methodologies to establish effective correlations for instrumental and analytical data.
  • 7 Define a problem and desired outcomes, recognising stakeholder needs, commercial and consumer requirements.

Learning outcomes can change before the start of the semester you are studying the course in.


Assessment Learning outcomes assessed Weighting
Test 1 4 5 20%
Written Assignment 1 2 3 4 5 6 7 10%
Written Assignment 1 2 3 4 5 6 7 10%
Written Assignment 1 2 3 4 5 6 7 10%
Written Assignment 1 3 5 6 7 20%
Test 1 2 4 5 6 30%

Assessment weightings can change up to the start of the semester the course is delivered in.

You may need to take more assessments depending on where, how, and when you choose to take this course.

Explanation of assessment types

Computer programmes
Computer animation and screening, design, programming, models and other computer work.
Creative compositions
Animations, films, models, textiles, websites, and other compositions.
Exam College or GRS-based (not centrally scheduled)
An exam scheduled by a college or the Graduate Research School (GRS). The exam could be online, oral, field, practical skills, written exams or another format.
Exam (centrally scheduled)
An exam scheduled by Assessment Services (centrally) – you’ll usually be told when and where the exam is through the student portal.
Oral or performance or presentation
Debates, demonstrations, exhibitions, interviews, oral proposals, role play, speech and other performances or presentations.
You may be assessed on your participation in activities such as online fora, laboratories, debates, tutorials, exercises, seminars, and so on.
Creative, learning, online, narrative, photographic, written, and other portfolios.
Practical or placement
Field trips, field work, placements, seminars, workshops, voluntary work, and other activities.
Technology-based or experience-based simulations.
Laboratory, online, multi-choice, short answer, spoken, and other tests – arranged by the school.
Written assignment
Essays, group or individual projects, proposals, reports, reviews, writing exercises, and other written assignments.