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.

As part of the supplementary exercise, students will deepen the theoretical knowledge acquired in the lectures. First of all, the implementation of individual methods of sensory analysis and their practical application - selection of a suitable method, different types of forms, their preparation, control, evaluation of results incl. statistical processing.

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.