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Course detail
FCH-MCO_SAPAcad. year: 2012/2013
This course is focused on the problematic of sensory evaluation, i.e. evaluation using human senses. At first students will be familiarized with theoretical principles of physiology and psychology of human perception and with function of single sensory organs. At the second part the practical bases and requirements for sensory evaluation will be discussed in detail: requirements for assessors, evaluating process, suitable conditions for evaluation, methods used etc. Finally the possibilities of application of sensory evaluation in food practice are briefly noticed.Practical laboratory classes apply the acquired theoretical knowledge. Students will be allowed to try sensitivity of their senses (taste, smell, sight, touch) using simple special tests (ČSN ISO 3972:2001, ČSN ISO 5496:2009 and ČSN ISO 8586-1:2002). Further single special sensory methods will be practised and applied to various types of food.
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Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
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Specification of controlled education, way of implementation and compensation for absences
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Classification of course in study plans
branch NPCO_CHTP , 2 year of study, winter semester, compulsory
branch NKCO_CHTP , 2 year of study, winter semester, compulsory
branch CKCO_CZV , 1 year of study, winter semester, compulsory
Lecture
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Guided consultation in combined form of studies
Exercise