Course detail
Sensory Analysis
FCH-MC_SEAAcad. year: 2021/2022
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 on various products and use of sensory evaluation in practice are discussed.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Learning outcomes of the course unit
Students will gain basic knowledge of the modern scientific field - sensory analysis; they will be able to prepare, organize, perform and evaluate simple evaluations of various foods.
Prerequisites
Food technology - characteristics of food industry, brief base of particular food technologies.
Co-requisites
Planned learning activities and teaching methods
The course uses teaching methods in form of lecture and classes - 3 teaching hours per week; e-learning system (LMS Moodle) is available to students.
Assesment methods and criteria linked to learning outcomes
The course is completed by a written test - 10 questions aimed at mastering all areas of sensory analysis, the ability to apply in practice (required at least 50% success rate). The results are discussed at the oral exam, incl. possible additional questions - not mandatory, the result of written test can be improved. The evaluation is in accordance with the ECTS system.
Course curriculum
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.
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
Work placements
Aims
The objective of the course is to make students familiar with complex problematic of sensory analysis with main focus on sensory evaluation of food.
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
Recommended reading
Lawless, H.T., Heymann, H. Sensory evaluation of food: principles and practices. 2nd ed. Springer-Verlag New York Inc. (2010). 596 pp. ISBN 0-8342-1752-X. (EN)
Elearning
Classification of course in study plans
- Programme NPCP_CHTPO Master's
specialization PCH , 1 year of study, summer semester, compulsory
- Programme NKCP_CHTPO Master's
specialization PCH , 1 year of study, summer semester, compulsory
- Programme NPCP_CHPL Master's 1 year of study, summer semester, compulsory-optional
- Programme NKCP_CHPL Master's 1 year of study, summer semester, compulsory-optional
Type of course unit
Guided consultation in combined form of studies
Teacher / Lecturer
Elearning