Czech

Not applicable.

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.

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

This course is focused on students, who don’t continue in master’s study programme.

Individual study. The e-learning system (LMS Moodle) is available to students.

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

1. The term "sensory analysis", history
2. Human senses - perception process
3. Anatomy of single human sensory organs - vision
4. Anatomy of single human sensory organs - hearing
5. Anatomy of single human sensory organs - smell
6. Anatomy of single human sensory organs - taste
7. Anatomy of single human sensory organs - touch
8. Requirements for sensory evaluation - human assessors
9. Requirements for sensory evaluation - equipment of sensory laboratory, preparation and submitting of samples
10. The overview of sensory methods – discrimination methods
11. The overview of sensory methods – descriptive methods
12. Sensory quality of foods
13. Process of sample evaluation

Not applicable.

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

Regular consulting meetings.

Not applicable.

Not applicable.

Pokorný J., Valentová H., Panovská Z. Senzorická analýza potravin. Skripta. VŠCHT Praha, 1998. (CS)

Not applicable.