The senses and food

Organoleptic properties are the aspects of food, water or other substances that an individual experiences via the senses (taste, sight, hearing, smell, and touch). These senses tell us about the shape, texture, taste, crispness, and temperature of food and all these properties have a determining effect on food consumption and commercial success of a product or dish.

Your task is:

-to discover the role of each sense to the evaluation of the food products.

-to develop an understanding of the olfactory and gustatory system.

-to apply knowledge of food sensory perception to the concept of developing food products.

-to use appropriate vocabulary when describing food.


Step one           FOOD AND THE 5 SENSES
Students will join a MENTIMETER presentation using their smartphones (by entering the code at and will input their answers to the following questions:

-Which are the information we receive by using our senses on food?

-What is the importance of each one on food consumption?

-Which are the created expectations?

Their answers will appear live on the screen visualized in a Word Cloud which we’ll use to start our discussion.

Then, students, we’ll be divided into 5 teams. They will use the following courses :

in order to select information on one sense per team and its role in food consumption. They will use their info to enrich a collaborative mindmap, that has been created on COGGLE app, with photos, text, and links.

(worksheet 1:

Step two   Olfactory and gustatory system

With the help of this video we’ll discuss about olfactory and gustatory system and how the receptors receive and transfer the messages for the appreciation of the flavor of foods. Students, will use the internet to find some extra info in order to make a presentation on the interaction of olfactory and gustatory system to the appreciation of flavors.

(worksheet 2:

Useful links:

Step three   Sensory evaluation
Students will be divided in 4 teams and they will prepare a dish by using a known recipe in which will have been changed some ingredients.(worksheet 3: )

Then they will evaluate their product by using the evaluation sheet of HeartFoundation

(worksheet 4:

In order to develope a better understanding on sensory evaluation on food industry they could read at home the following .pdf : .but we’ll focus on this in our later lessons.

Step four  Writing your Dish Descriptions
Students will use the words of the evaluation sheet ( and some other words that they could find to the URL: in order to imagine and describe some given dishes involving all their senses.

(worksheet 5:


This is how your work will be evaluated.











Teamwork/Use of apps /Cooking session

There is one person doing all the work, and the team is NOT working together.

The team is working individually on their own role, and using limited talked with others in a group

The team is working together, but not using the inflammation to connect with one another.

The whole team is working together, helping each other out, and connecting information with one another.

Research / Understanding

Don’t use sources given & information is not factual. Students lacked knowledge

Use sources were given. Students understood information but couldn’t apply it to their projects

Use sources are given, and students understood information but lacked creativity and informational facts

Use sources, get all information asked and goes beyond to get and applied extra information to give to their classmates a better idea on the subject



No creativity to their presentation, such a little information that classmates aren’t able to understand

Students created a presentation with only text and nothing else.

Students were able to create a good presentation.

Great creativity, students are able to understand



The web quest is designed to develop critical thinking skills in students. This web quest teaches students about the role of our senses on food evaluation and consumption.

Hope you have enjoyed it!


This WebQuest was created by a team of teachers, within the co-funded Erasmus plus KA2  partnership “English for hospitality” (EN4HOSTS), project number: 2017-1-RO01-KA201-037159, KA2 – Cooperation for Innovation and the Exchange of Good Practices, KA201 – Strategic Partnerships for school education

The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsi­ble for any use which may be made of the information contained therein.



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