Course detail

Laboratory Classes in Sensory Analysis

FCH-MC_SEA_PAcad. year: 2021/2022

The block practical exercise builds on the theoretical knowledge gained in lectures (requirements for assessors, evaluating procedure, conditions for evaluation, applicable methods, etc.). Students will be allowed to test/verify their physical and mental preconditions for sensory evaluation - sensitivity of their senses (taste, smell, sight, or touch) using simple tests that are commonly used in practice for the selection of sensory assessors (according to ČSN ISO 3972: 2013, ČSN ISO 5496: 2009 and ČSN ISO 8586-1: 2015). The tests are performed on model samples of standards. Model samples for determining the sensitivity to the basic tastes, evaluation of color intensity, as well as model samples of odours will be evaluated. The practices will also include a sensory evaluation of real samples using various types of sensory tests.

Language of instruction

Czech

Number of ECTS credits

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Learning outcomes of the course unit

Students will be prepared to obtain certificate "selected assessor" (according to applicable ISO standards), which entitles the holder to perform a qualified assessment in any sensory laboratory.
As "panel leaders", they will be able to prepare, organize, carry out and evaluate simple sensory evaluations.

Prerequisites

Knowledge of theory from the course Sensory analysis.

Co-requisites

The course is focused mainly on the application in food practice

Planned learning activities and teaching methods

The course is realised in the form of laboratory exercises; the certified Laboratory of Sensory Analysis at ÚCHPBT FCH BUT in Brno will be used.

Assesment methods and criteria linked to learning outcomes

Conditions for awarding the course unit credit: 100 % participation in laboratory classes, elaboration and submitting of reports in written form and credit test (at minimum 70 %).

Course curriculum

The aim of the course is to acquaint students with the practical implementation of sensory evaluation of food, or other natural matrices, including the method of data evaluation and processing. The exercise builds on the theoretical knowledge gained in lecture. Testing of model samples, selected types of food and cosmetics will be performed in the form of 3-hour blocks focused on the following areas:

Week 1:
Operation of sensory laboratory, basics of evaluation, legislation

Week 2 - 8:
Identification of basic tastes and odours
Determination of threshold sensitivity of taste and smell
Test for recognition of taste and smell intensity
Test for determination of taste memory
Test for recognition of colour intensity

Week 9 - 11: Evaluation of real foods
Sensory evaluation of beer, wine, confectionery, dairy products etc.
Sensory evaluation of soap, shampoo, cream etc.

Week 12 - 13:
Presentation of evaluation results, comparison of outputs of different types of evaluation

Work placements

Not applicable.

Aims

The aim of the course is to acquaint students with the practical implementation of sensory evaluation of foods or other natural materials, including the data evaluation and processing.

Specification of controlled education, way of implementation and compensation for absences

Participation is required and controlled.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Fantišek Buňka, Jan Hrabě, Bohumír Vospěl: Senzorická analýza potravin I. UTB ve Zlíně. (2010). 157 s. ISBN 978-80-7318-887-0. (CS)

Type of course unit

Laboratory exercise

13 hod., compulsory

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Guided consultation in combined form of studies

13 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Elearning

eLearning: currently opened course