Unit of competency Outline
Date retreived
21/07/2026 11:30 PM AWST
21/07/2026 11:30 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Apply sensory analysis in food processing
Apply sensory analysis in food processing
Unit of competency
National Code
FDFFST4010A
FDFFST4010A
State Code
S7916
S7916
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
30
Description
This unit covers the skills and knowledge required to identify sensory evaluation techniques and to use appropriate terminology when describing the organoleptic properties of food.
Notes
Elements and Performance Criteria
1. Identify the organoleptic properties of food
- 1.1 The five basic tastes (sweet, salty, bitter, sour and umami) are recognised
- 1.2 The textual properties of food are identified
- 1.3 Aromas and flavours are identified
- 1.4 The effect of colour on the visual properties of food is recognised
2. Confirm the procedures to be used in the sensory evaluation of a food product
- 2.1 The purpose and procedures for various sensory evaluation tests are outlined
- 2.2 The methodology of the sensory evaluation tests are reviewed
- 2.3 The factors influencing sensory evaluation tests are identified
3. Coordinate a taste panel
- 3.1 Panellists are instructed on the procedure
- 3.2 Samples are prepared according to sensory testing protocols
- 3.3 Appropriate recording documentation is devised or accessed for the sensory evaluation test
- 3.4 Taste panel is organized and run to appropriate standards.
- 3.5 Results of the taste panel are recorded for analysis
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.
Policies and procedures
Legislative requirements including national codes of practice and state food regulatory requirements
Safety procedures and MSDS
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
Federal and state food safety regulations
Food Standards Code
ISO Standards
codex alimentaruis.
The purpose of sensory testing
Tests may be performed to determine the following aspects of a sample: flavour, appearance, aroma, texture.
The primary flavour characteristics may include: sweet, sour, umamic, bitter, salty.
Testing methods
Testing methods may include:
triangular test, duo-trio test, ranking test, paired comparison test, blending test
flavour profile
threshold analysis
discriminative testing, descriptive testing, affective testing.
Policies and procedures
Legislative requirements including national codes of practice and state food regulatory requirements
Safety procedures and MSDS
Australian and international standards including:
professional association regulations
industry guidelines and codes of practice
Federal and state food safety regulations
Food Standards Code
ISO Standards
codex alimentaruis.
The purpose of sensory testing
Tests may be performed to determine the following aspects of a sample: flavour, appearance, aroma, texture.
The primary flavour characteristics may include: sweet, sour, umamic, bitter, salty.
Testing methods
Testing methods may include:
triangular test, duo-trio test, ranking test, paired comparison test, blending test
flavour profile
threshold analysis
discriminative testing, descriptive testing, affective testing.
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
A person who demonstrates competency in this unit must be able to apply sensory analysis techniques in food processing
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of recognising the organoleptic properties of foods
implementing procedures for sensory testing
coordinating a taste panel and recording the results.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Sensory testing procedures and related equipment and product for samples
Methods and related software systems as required for collecting data from sensory testing
An appropriate sensory testing environment
Method of assessment
The following assessment methods are suggested:
Observation of candidate organising and running a range of tests and procedures
written and/or oral questioning to assess knowledge and understanding
completing workplace documentation for the conduct of sensory testing
third party reports from experienced practitioner
role play
case studies
field reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Overview of assessment
A person who demonstrates competency in this unit must be able to apply sensory analysis techniques in food processing
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Critical aspects of assessment must include evidence of recognising the organoleptic properties of foods
implementing procedures for sensory testing
coordinating a taste panel and recording the results.
Context of and specific resources for assessment
Assessment of performance requirements in this unit should be undertaken within the context of food technology. Competency is demonstrated by performance of all stated criteria, including the critical aspects and knowledge and skills elaborated in the Evidence Guide, and within the scope as defined by the Range Statements applicable to the workplace environment.
Assessment must occur in a real or simulated workplace where the assessee has access to:
Sensory testing procedures and related equipment and product for samples
Methods and related software systems as required for collecting data from sensory testing
An appropriate sensory testing environment
Method of assessment
The following assessment methods are suggested:
Observation of candidate organising and running a range of tests and procedures
written and/or oral questioning to assess knowledge and understanding
completing workplace documentation for the conduct of sensory testing
third party reports from experienced practitioner
role play
case studies
field reports.
Guidance information for assessment
Evidence should be gathered over a period of time in a range of actual or simulated environments.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| OAL67 | FBPFST4010 | Apply sensory analysis in food processing | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D683 | FDF40311 | Certificate IV in Food Science and Technology | Qualification |