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FCH-BC_SAPAcad. year: 2024/2025
This course is focused on the problematic of sensory evaluation, also evaluation using human senses. At first students will be informed about theoretical principles of physiology and psychology of perception and about function of single human sensory organs. At the second part the practical performance of sensory evaluation will be discussed in detail: requirements for assessors, process of evaluation, suitable conditions for evaluation, suitable methods etc. Finally the possibilities of application of sensory evaluation in food practice are briefly noticed.
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specialization PCH , 3 year of study, summer semester, compulsory-optional
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