Course detail

Sensory food analysis

FCH-MCO_SAPAcad. year: 2011/2012

This course is focused on the problematic of sensory evaluation, also evaluation using human senses. At first students will be informed about theoretical principles of physiology and psychology of perception and about function of single human sensory organs. At the second part the practical performance of sensory evaluation will be discussed in detail: requirements for assessors, process of evaluation, suitable conditions for evaluation, suitable methods etc. Finally the possibilities of application of sensory evaluation in food practice are briefly noticed.
Practical laboratory classes use the acquired theoretical knowledge. Students will be allowed to try sensitivity of their senses (taste, smell, sight, touch) using simple special tests.

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Students will acquire the basic knowledge of modern scientific branch sensory analysis, they will be able to prepare and make simple evaluation of food or cosmetics samples.

Prerequisites

Food technology - the brief base of particular food technologies.

Co-requisites

Not applicable.

Planned learning activities and teaching methods

Lectures with support of e-learning, practical laboratory classes in sensory laboratory.

Assesment methods and criteria linked to learning outcomes

Conditions for awarding the graded course-unit credit:
a) written part - 10 questions focused on all areas of sensory analysis, ability of practical applications
b) oral part - possible supplementary questions
c) active attendance at laboratory classes, delivery of protocol

Course curriculum

Lectures:
The term "sensory analysis"
Human senses - perception process, anatomy of single human sensory organs
Requirements for sensory evaluation - human like the assessor, equipment of sensory laboratory, preparation and submitting of samples
The overview of sensory methods
Statistical evaluating methods of results of sensory analysis
Sensory quality of foods
Process of sample evaluation
Methods for evaluation of sensory quality of foods

Laboratory classes:
Identification of basic tastes
Identification of smells
Determination of threshold sensitivity of taste
Test for determination of taste intensity
Test for determination of smell intensity
Test for determination of taste memory
Test for determination of increasing colour intensity

Work placements

Not applicable.

Aims

The objective of the course is to make students familiar with complex problematic of sensory analysis with main focus on sensory evaluation of food.

Specification of controlled education, way of implementation and compensation for absences

Attendance at lectures is not compulsory, but is recommended.
Attendance at laboratory classes is required and checked by the teacher.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Not applicable.

Recommended reading

Not applicable.

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 2 year of study, winter semester, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1 year of study, winter semester, compulsory

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 2 year of study, winter semester, compulsory

Type of course unit

 

Lecture

13 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Exercise

13 hod., compulsory

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Guided consultation in combined form of studies

13 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.