The intensive, modular nature of the part-time route also makes it easily accessible if you are currently working in the food and allied industries.
In addition to course fees, both full-time and part-time options require industrial support and sponsorship for completion of your research project. Please provide details of industrial support and sponsorship along with a project proposal with your application.
This course aims to:
- provide a sound theoretical background that underpins the multidisciplinary field of sensory science
- develop ability to critically evaluate published scientific papers
- teach students to plan experimental sensory programmes and report and interpret sensory data
- immerse students within a research environment thereby developing the skills necessary to undertake independent research.
The award of MRes requires 180 credits in total for completion. The course is divided into a taught element, followed by a research project to be carried out either within the University's own Sensory Science Centre (full-time route) or within industry (part-time route). In each case funding for the research project needs to be provided by an industrial sponsor.
Compulsory taught modules
Sensory Evaluation and Sensory Techniques
A review of the senses and an introduction to sensory evaluation techniques used in the industry together with basic statistical tests used to analyse sensory data. Both discrimination and descriptive tests are covered together with insights into approaches for panel recruitment training and performance (taken either autumn or spring semesters).
Advanced Sensory Science and Topical Techniques
Biological basis of sensory receptors, psychophysical laws and sensory testing, threshold measurement, d and Rindex measures. Temporal measures e.g. TI and TDS. Rapid descriptive methods e.g napping, flash profiling. Understanding multimodal perception.
Optional taught modules
20 credits required:
Sensory Evaluation – Statistical Methods and Interpretation
Univariate and multivariate and interpretation statistics including ANOVA and updated content. Principal Component Analysis.
This is a one week intensive course in the Easter Holidays.
- The biochemical origin of flavours
- The key chemical pathways for thermal flavour generation (Maillard, caramelisation)
- The release of flavours from foods during eating
- The interaction of flavours with the sensors in the mouth and nose, flavour legislation, flavour analysis, flavour formulation
Consumer Sensory Science
Or you can select modules from the University's Graduate School training programme.
Your project will be carried out in the Unversity's own Sensory Science Centre at Sutton Bonington Campus (full time students) or your own place of work (part-time students).
The school is based on the Sutton Bonington Campus, which is 20km south of Nottingham. The campus has its own accommodation, sports centre, social amenities and state-of the art teaching and research facilities dedicated to the study of biosciences. The campus is also the location of the School of Veterinary Medicine and Science. Altogether there are over 2,000 students on campus, undergraduate and postgraduate, from over 30 countries.
Sutton Bonington is an easy bus or car journey to University Park Campus and Nottingham City, with free bus service connections between campuses. Two other major UK cities, Derby and Leicester are nearby. East Midlands International Airport is 7km away, plus there are fast rail links to London close by.
- The course is co-ordinated by the Sensory Science Centre, within the school's food sciences group - the highest rated University Food Sciences Research Group in the UK, based at the Sutton Bonington Campus.
- The school is ranked the no.1 research environment in the UK for agriculture, veterinary and food science in the Research Excellence Framework 2014; 97% of our work in the Schools of Biosciences and Veterinary Medicine and Science was judged to be of international quality