Course detail
Sensory food analysis
FCH-MCO_SAPAcad. year: 2012/2013
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 of sensory evaluation in food practice are briefly noticed.
Practical laboratory classes apply the acquired theoretical knowledge. Students will be allowed to try sensitivity of their senses (taste, smell, sight, touch) using simple special tests (ČSN ISO 3972:2001, ČSN ISO 5496:2009 and ČSN ISO 8586-1:2002). Further single special sensory methods will be practised and applied to various types of food.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Theoretical knowledge acquired:
- human senses – perception process, anatomy and function of single sensory organs
- requirements for sensory evaluation – human assessor, equipment of sensory laboratory, preparation and submitting of samples
- the overview and application of sensory methods
- the possibilities of statistical evaluation of results of sensory analysis
- process of sample evaluation
- use of instrumental methods for assessment of sensory quality of food
Owing to the practical laboratory classes students will be able to organize, prepare and conduct simple sensory evaluations of various types of foods or cosmetics.
Prerequisites
Co-requisites
Planned learning activities and teaching methods
Assesment methods and criteria linked to learning outcomes
a) written part - 10 questions focused on all areas of sensory analysis, ability of practical applications
b) oral part - possible supplementary questions
c) active attendance at laboratory classes, delivery of protocol
Course curriculum
The term „sensory analysis“
Human senses – 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
Statistical evaluating methods of results of sensory analysis
Sensory quality of foods
Process of sample evaluation
Use of instrumental methods for evaluation of sensory quality of foods
Laboratory classes:
Identification of basic tastes
Identification of smells
Determination of threshold sensitivity of taste
Test for determination of taste intensity
Test for determination of smell intensity
Test for determination of taste memory
Test for determination of increasing colour intensity
Chosen methods for sensory evaluation of foods – practical demonstration.
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Attendance at laboratory classes is required and checked by the teacher.
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Classification of course in study plans
Type of course unit
Guided consultation in combined form of studies
Teacher / Lecturer