Course detail

Sensory food analysis

FCH-MCO_SAPAcad. year: 2019/2020

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 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).

Language of instruction

Czech

Number of ECTS credits

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 - characteristics of food industry, brief base of particular food manufactures.

Co-requisites

The course is focused especially on application in food industry, however, general bases are applicable in many other areas (cosmetics, environment etc.).

Planned learning activities and teaching methods

The course uses teaching methods in form of lecture - 1 teaching hour per week, practical laboratory classes in sensory laboratory at the end of semester.
The e-learning system (LMS Moodle) is available to students.

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“, history
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
Sensory quality of foods
Process of sample evaluation

Laboratory classes:
Identification of basic tastes and odours
Determination of threshold sensitivity of taste and smell
Test for recognition of taste and smell intensity
Test for determination of taste memory
Test for recognition of 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

The lectures are not compulsory, but 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.

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.

Elearning

eLearning: currently opened course

VUT

Faculties

University Institutes

Parts

Sensory food analysis

Type of course unit