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Course detail
FCH-MC_SEA_PAcad. year: 2023/2024
The block practical exercise builds on the theoretical knowledge gained in lectures (requirements for assessors, evaluating procedure, conditions for evaluation, applicable methods, etc.). Students will be allowed to test/verify their physical and mental preconditions for sensory evaluation - sensitivity of their senses (taste, smell, sight, or touch) using simple tests that are commonly used in practice for the selection of sensory assessors (according to ČSN ISO 3972: 2013, ČSN ISO 5496: 2009 and ČSN ISO 8586-1: 2015). The tests are performed on model samples of standards. The practices will also include a sensory evaluation of real food samples using various types of sensory tests.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Department
Entry knowledge
To pass this practical course, theoretical knowledge acquired in the course Sensory Analysis is necessary.
Rules for evaluation and completion of the course
Participation in this practical course is required and controlled.
On the basis of the sensory forms from the individual tests, the students draw up protocols with a summary, statistical processing and discussion of the results.
Aims
The aim of the course is to acquaint students with the practical implementation of sensory evaluation of foods, including the data evaluation and processing.
Study aids
Prerequisites and corequisites
Basic literature
Recommended literature
Elearning
Classification of course in study plans
Guided consultation in combined form of studies
Teacher / Lecturer
Laboratory exercise
Syllabus