NZQA Expiring unit standard
8967 version 5
Page 1 of 5
Title
Explain and apply sensory evaluation methods used within the dairy
industry
Level
4
Credits
8
Purpose
People credited with this unit standard are be able to: explain
the factors that influence sensory measurement; explain
difference, descriptive, and consumer sensory evaluation
methodologies and their application; explain the selection,
training, and monitoring of a sensory evaluation panel; apply
statistical techniques for evaluation of sensory data; explain
sensory evaluation methodologies in quality control; perform
sensory evaluation and evaluate sensory panel results, in the
dairy industry.
Classification
Dairy Manufacturing > Dairy Laboratory Methodology
Available grade
Achieved
Entry information
Critical health and
safety prerequisites
Open.
Explanatory notes
Reference documents
Resource Manuals for Unit Standard 4314, Describe sensory evaluation for the dairy
industry, and Unit Standard 8967, Explain and apply sensory evaluation used within the
dairy industry, available from New Zealand Industry Training Organisation, PO Box 488,
Hamilton.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
8967 version 5
Page 2 of 5
Outcomes and evidence requirements
Outcome 1
Explain the factors that influence sensory measurement.
Evidence requirements
1.1
The influence of the testing environment on sensory measurement is explained.
Range
1.2
The influence of sample preparation and presentation on sensory measurement
is explained.
Range
1.3
optimum settings, light, air source, colour, temperature, humidity,
personal comfort.
uniformity, temperature, size, shape, random order, blind codes,
rinsing.
The influence of biases and errors on sensory measurement is explained.
Range
expectation error, stimulus error, logical error, suggestion, contrast
effect, positional effect.
Outcome 2
Explain difference, descriptive, and consumer sensory evaluation methodologies and their
application.
Evidence requirements
2.1
A sensory evaluation method is selected with supporting reasons for given
situations.
Range
2.2
Difference tests methodologies are explained.
Range
2.3
pair comparisons, triangle, duo-trio, difference from control.
Descriptive sensory evaluation methods are explained.
Range
2.4
customer complaint, product development, loss of market share,
quality control.
flavour profile method, texture profile method, Quantitative
Descriptive Analysis (QDA), descriptive profiling.
Consumer evaluation versus trained sensory panel evaluation methods is
explained.
Range
preference, acceptance, central location, in-home placement,
focus groups.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
8967 version 5
Page 3 of 5
Outcome 3
Explain the selection, training, and monitoring of a sensory evaluation panel.
Evidence requirements
3.1
The factors influencing selection of sensory evaluation panellists are explained.
Range
3.2
Procedures for training of sensory evaluation panellists are explained.
Range
3.3
availability, group interaction, taste ranking, triangle test, odour
recognition.
reference scales, reference standards, product attributes, panel
motivation.
Procedures for monitoring the performance of sensory panels are explained.
Range
individual panellist’s results, sensory panel performance.
Outcome 4
Apply statistical techniques for evaluation of sensory data.
Evidence requirements
4.1
The mean, median, standard deviation (n-1), and range are calculated for a
given set of data.
Range
4.2
whole numbers 0-9.
The statistical results from performance criterion 4.1 are interpreted.
Range
validity, implication of variability, implication for training.
Outcome 5
Explain sensory evaluation methodologies in quality control.
Evidence requirements
5.1
Sensory quality control methods are explained.
Range
NZ Quality Control history, Difference From Control (DFC),
Attribute Evaluation, Defect Attribution, Typical/Atypical.
Outcome 6
Perform sensory evaluation and evaluate sensory panel results.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
8967 version 5
Page 4 of 5
Evidence requirements
6.1
Flavour evaluations for six samples are performed as an individual sensory
panellist.
Range
6.2
sweetness, sourness, creaminess.
Sensory panel results are evaluated statistically in accordance with a given
sensory profile.
Range
mean, median, standard deviation (n-1), range.
Replacement information
This unit standard and unit standard 4314 have been
replaced by unit standard 28671.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
28 April 1997
31 December 2018
Revision
2
2 July 1999
31 December 2018
Revision
3
13 June 2003
31 December 2018
Review
4
16 December 2005
31 December 2018
Review
5
17 September 2015
31 December 2018
Consent and Moderation Requirements (CMR) reference
0022
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
8967 version 5
Page 5 of 5
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Primary Industry Training Organisation
SSB Code 101558
 New Zealand Qualifications Authority 2016