Czech

Not applicable.

Students will be prepared to obtain certificate "selected assessor" (according to applicable ISO standards), which entitles the holder to perform a qualified assessment in any sensory laboratory.
As "panel leaders", they will be able to prepare, organize, carry out and evaluate simple sensory evaluations.

Knowledge of theory from the course Sensory analysis.

The course is focused mainly on the application in food practice

The course is realised in the form of laboratory exercises; the certified Laboratory of Sensory Analysis at ÚCHPBT FCH BUT in Brno will be used.

Conditions for awarding the course unit credit: 100 % participation in laboratory classes, elaboration and submitting of reports in written form and credit test (at minimum 70 %).

The aim of the course is to acquaint students with the practical implementation of sensory evaluation of food, or other natural matrices, including the method of data evaluation and processing. The exercise builds on the theoretical knowledge gained in lecture. Testing of model samples, selected types of food and cosmetics will be performed in the form of 3-hour blocks focused on the following areas:

Week 1:
Operation of sensory laboratory, basics of evaluation, legislation

Week 2 - 8:
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

Week 9 - 11: Evaluation of real foods
Sensory evaluation of beer, wine, confectionery, dairy products etc.
Sensory evaluation of soap, shampoo, cream etc.

Week 12 - 13:
Presentation of evaluation results, comparison of outputs of different types of evaluation

Not applicable.

The aim of the course is to acquaint students with the practical implementation of sensory evaluation of foods or other natural materials, including the data evaluation and processing.

Participation is required and controlled.

Not applicable.

Not applicable.

Fantišek Buňka, Jan Hrabě, Bohumír Vospěl: Senzorická analýza potravin I. UTB ve Zlíně. (2010). 157 s. ISBN 978-80-7318-887-0. (CS)

Gail Vance Civille , B. Thomas Carr: Sensory Evaluation Techniques. (2016). Apple Academic Press Inc. 600 pp. ISBN10 1482216906. (EN)
Harry T. Lawless: Laboratory Exercises for Sensory Evaluation. Springer-Verlag New York Inc. (2012). 151 pp. ISBN10 1461456827. (EN)