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. 

To start studying the subject, at least basic knowledge of food technology (brief basis of individual food technologies) is required.

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

The course uses teaching methods in form of lecture and classes - 3 teaching hours per week; e-learning system (LMS Moodle) is available to students.

TThe course is completed by a written test - 10 questions aimed at mastering all areas of sensory analysis, the ability to apply in practice (required at least 50% success rate). The results are discussed at the oral exam, incl. possible additional questions - not mandatory, the result of written test can be improved.

The evaluation is in accordance with the ECTS system.

The aim of the course is to acquaint students with the complex issues of the modern scientific field of sensory analysis, i.e. evaluation using the human senses.

Students will be acquainted with the theoretical bases of the functioning of the human sensory system; in the second part will be discussed in detail the practical implementation of sensory evaluation: requirements to assessors, evaluating process, suitable conditions for evaluation, methods used etc.

Week 1:

Introduction to the problematic, the term "sensory analysis", history, legislation

Week 2 - 4:

Human senses - nervous system, the process of sensory perception, anatomy of individual sensory organs (sight, hearing, smell, taste, tactile senses)

Week 5 - 7:

Requirements to sensory evaluation – human as an evaluator/assessor, equipment of the sensory laboratory, preparation and submission of samples, procedure for sample evaluation

Week 8 - 10:

Overview of sensory methods (discriminant tests, descriptive tests, hedonic tests); statistical processing of sensory analysis results

Week 11 - 12:

Sensory quality, organoleptic properties and their evaluation - appearance, color, smell, taste (flavor), texture

Week 13:

Selected types of food, practical applications.

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

Attendance at lectures is not compulsory, but is recommended.

• Programme NPCP_PCHBT Master's 1 year of study, summer semester, compulsory-optional
  
• Programme NPAP_ENVI Master's 1 year of study, summer semester, compulsory