Course detail

Sensory food analysis

FCH-MCO_SAPAcad. year: 2021/2022

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 on various food types and use of sensory evaluation in food practice are discussed.

Language of instruction

Czech

Number of ECTS credits

3

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 gain basic knowledge of the modern scientific field - sensory analysis; they will be able to prepare, organize, perform and evaluate simple evaluations of various foods or other natural materials.

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 and classes - 2 teaching hours per week; 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 (at least 50% success)
b) oral part - possible supplementary questions

Course curriculum

The term „sensory analysis“, history, legislation
Human senses – nervous system, 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 (discriminative, descriptive, hedonic tests)
Sensory quality of foods (appearance, colour, odour, taste (flavor), texture); process of sample evaluation

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.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Fantišek Buňka, Jan Hrabě, Bohumír Vospěl: Senzorická analýza potravin I. UTB ve Zlíně. (2010). 157 s. ISBN 978-80-7318-887-0. (CS)
Lawless, H.T., Heymann, H. Sensory evaluation of food: principles and practices. 2nd ed. Springer-Verlag New York Inc. (2010). 596 pp. ISBN 0-8342-1752-X. (EN)

Recommended reading

Gail Vance Civille , B. Thomas Carr: Sensory Evaluation Techniques. (2016). Apple Academic Press Inc. 600 pp. ISBN10 1482216906. (EN)
Lauren Rogers: Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance. Woodhead Publishing Ltd. (2017). 376 pp. ISBN10 008101001X. (EN)
Orel M.: Anatomie a fyziologie lidského těla. Grada. (2019). 448 pp. ISBN: 978-80-271-0531-1 (CS)

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1 year of study, summer semester, compulsory

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1 year of study, summer 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

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.