Course detail
Sensory Food Analysis
FCH-BC_SAPAcad. year: 2019/2020
This course is focused on the problematic of sensory evaluation, Students will be informed about theoretical principles of human perception, as well as about function of single human sensory organs. The second part include practical performance of sensory evaluation including the possibilities of application in food practice.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
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
b) oral part - possible supplementary questions
Course curriculum
2. Human senses - perception process
3. Anatomy of single human sensory organs - vision
4. Anatomy of single human sensory organs - hearing
5. Anatomy of single human sensory organs - smell
6. Anatomy of single human sensory organs - taste
7. Anatomy of single human sensory organs - touch
8. Requirements for sensory evaluation - human assessors, equipment of sensory laboratory, preparation and submitting of samples
9. The overview of sensory methods
10. Sensory quality of foods
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Classification of course in study plans
- Programme BPCP_CHTPO Bachelor's
specialization PCH , 3 year of study, summer semester, compulsory-optional
- Programme BKCP_CHTPO Bachelor's
specialization PCH , 3 year of study, summer semester, compulsory-optional