Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MSL975005A Mapping and Delivery Guide
Conduct sensory analysis

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency MSL975005A - Conduct sensory analysis
Description This unit of competency covers the ability to set up and coordinate sensory analysis and assess the results obtained from a routine sensory analysis.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit of competency is applicable to laboratory technicians and technical officers working in the food processing industry sector. Although a supervisor may not always be present, the technician will follow standard operating procedures (SOPs) that will clearly describe the scope of permitted practice in modifying testing procedures and for communicating results to people outside of the laboratory.Industry representatives have provided case studies to illustrate the practical application of this unit of competency and to show its relevance in a workplace setting. These can be found at the end of this unit of competency under the section 'This competency in practice'.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Select panellists/individuals for sensory analysis
  • Perform initial screening of potential panellists/individuals based on the testing brief
  • Use information to select suitable people
  • Analyse and report the results used to establish a panel
       
Element: Prepare panellists for sensory analysis
  • Prepare panellists for sensory analysis
  • Conduct any training required to detect test characteristics
  • Instruct panellists on recording and reporting requirements of test data
       
Element: Prepare samples for sensory analysis
  • Prepare reference samples to be used for the sensory analysis specification
  • Prepare evaluation samples to sensory analysis specification
  • Apply food safety procedures in the preparation and presentation of samples
  • Identify and report on any defects or abnormalities in samples
       
Element: Conduct routine sensory analysis
  • Select appropriate test materials for the information required
  • Ensure tests are conducted according to enterprise procedures
  • Analyse data
  • Report on process and results in accordance with enterprise procedures
       
Element: Evaluate and report findings
  • Assess the possible effects of group attributes
  • Review reliability of results for group bias
  • Complete all relevant documentation and present findings
       
Element: Maintain a safe work environment
  • Use established work practices to ensure personal safety and that of other personnel
  • Minimise the generation of wastes and environmental impacts
  • Ensure the safe collection of laboratory waste for subsequent disposal
  • Care for and store equipment and reagents as required
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Assessors should ensure that candidates can:

complete the necessary documentation

perform initial screening of panellists and determine their suitability

select suitable panellists

communicate appropriately and recognise the significance of cultural and social contexts

select appropriate test procedures

ensue samples are in a suitable condition for analysis

accurately prepare evaluation samples by dosing or processing

thoroughly analyse data

communicate the significance of results, including the discussion of any errors and/or unexpected variation to appropriate personnel.

Context of and specific resources for assessment

This unit of competency is to be assessed in the workplace or simulated workplace environment.

This unit of competency may be assessed with:

MSL925001A Analyse data and report results.

Resources may include:

statistical data sheets and charts, logbooks and scientific calculators

relevant ISO standards and AS standards

sensory evaluation panel room and group of panellists

access to a range of chemicals and samples.

Method of assessment

The following assessment methods are suggested:

review of written reports which include an analysis of findings from sensory tests conducted by the candidate

observation of candidate conducting panel tests

written/oral questions to assess underpinning knowledge

responses to market scenarios and/or case studies.

In all cases, practical assessment should be supported by questions to assess underpinning knowledge and those aspects of competency which are difficult to assess directly.

Where applicable, reasonable adjustment must be made to work environments and training situations to accommodate ethnicity, age, gender, demographics and disability.

Access must be provided to appropriate learning and/or assessment support when required.

The language, literacy and numeracy demands of assessment should not be greater than those required to undertake the unit of competency in a work like environment.

This competency in practice

Industry representatives have provided the case study below to illustrate the practical application of this unit of competency and to show its relevance in a workplace setting.

Food processing

The quality manager in a dairy food company has an identified product which does not meet enterprise standards. An alternative ingredient has been supplied and used. The sensory analyst has the task of determining whether consumers will be able to detect any differences in this product compared to the standard product. The sensory analyst chooses an appropriate difference test and considers a suitable panellist group from log book records. Samples of the relevant products are stored and prepared under standard test conditions. A full sensory panel is conducted with score sheets, coding, booth preparation and product presentation. After testing, the results are analysed and the test conditions are reviewed. The overall results are presented as a written report to management.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Required skills include:

developing and using questionnaires

consumer research methods

completing the necessary documentation

selecting suitable panellists

recognising the significance of cultural and social contexts and communicating appropriately

selecting appropriate test procedures

preparing evaluation samples by dosing or processing

analysing data

communicating the significance of results, including the discussion of any errors and/or unexpected variation to appropriate personnel

Required knowledge

Required knowledge includes:

anatomy, physiology and functions of taste and smell

interaction of sensory activity (e.g. interaction between taste and smell and effect of temperature on samples)

associated characteristics of mouth feel and appearance

principles of effective control of the sensory testing environment (e.g. conditions that can dull sensitivity)

likely causes of variation in results and their control

principles of descriptive, discriminative and affective sensory analysis methods

development and use of questionnaires

use of consumer research methods

features of sensory quality control

relevant health, safety and environment requirements

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Codes of practice

Where reference is made to industry codes of practice, and/or Australian/international standards, it is expected the latest version will be used

Standards, codes, procedures and/or enterprise requirements

Standards, codes, procedures and/or enterprise requirements may include:

Australian and international standards, such as:

AS 2542 Sensory analysis

AS 2609.1-2005 Methods for assessing modifications to the flavour of foodstuffs due to packaging - Sensory analysis

AS 2609.2-1983 Materials used for the packaging of food and beverages - Methods for the assessment of odour and taint - Instrumental methods

SOPs

specifications

sampling plans

sensory analysis criteria

reporting documentation

Information used to select suitable panellists may

Information used to select suitable panellists may include:

selection criteria

whether people have been trained or not

information from an initial screening questionnaire

availability

characteristics of unsuitable people such as smokers

sources of bias

company procedures

Samples

Samples may include:

raw materials

ingredients

stages of production

final products

process aids and adjuncts

packaging materials

materials which come in contact with the product

Tests

Tests may be performed to determine the following aspects of a sample:

flavour

appearance

aroma

texture

Testing methods

Testing methods may include:

triangular test, duo-trio test, ranking test, paired comparison test and blending test

flavour profile

threshold analysis

discriminative testing, descriptive testing and affective testing

Attributes which could affect the results

Attributes which could affect the results may include:

age, gender and ethnicity

smoking

medications

qualifications and trained/untrained

random panel

cultural background, as related to food preferences/food styles

The primary flavour characteristics

The primary flavour characteristics include:

sweet/sour

umarmic

bitter/salty

The results obtained from the sensory analysis

The results obtained from the sensory analysis may be applied to:

marketing studies

purchasing requirements

quality assurance at various stages of production

quality control and troubleshooting

research and development of new products

customer returns

product recalls

Occupational health and safety (OHS) and environmental management requirements

OHS and environmental management requirements:

all operations must comply with enterprise OHS and environmental management requirements, which may be imposed through state/territory or federal legislation - these requirements must not be compromised at any time

all operations assume the potentially hazardous nature of samples and require standard precautions to be applied

where relevant, users should access and apply current industry understanding of infection control issued by the National Health and Medical Research Council (NHMRC) and State and Territory Departments of Health

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Perform initial screening of potential panellists/individuals based on the testing brief 
Use information to select suitable people 
Analyse and report the results used to establish a panel 
Prepare panellists for sensory analysis 
Conduct any training required to detect test characteristics 
Instruct panellists on recording and reporting requirements of test data 
Prepare reference samples to be used for the sensory analysis specification 
Prepare evaluation samples to sensory analysis specification 
Apply food safety procedures in the preparation and presentation of samples 
Identify and report on any defects or abnormalities in samples 
Select appropriate test materials for the information required 
Ensure tests are conducted according to enterprise procedures 
Analyse data 
Report on process and results in accordance with enterprise procedures 
Assess the possible effects of group attributes 
Review reliability of results for group bias 
Complete all relevant documentation and present findings 
Use established work practices to ensure personal safety and that of other personnel 
Minimise the generation of wastes and environmental impacts 
Ensure the safe collection of laboratory waste for subsequent disposal 
Care for and store equipment and reagents as required 

Forms

Assessment Cover Sheet

MSL975005A - Conduct sensory analysis
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

MSL975005A - Conduct sensory analysis

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: