Course detail
Sensory food analysis
FCH-MCO_SAPAcad. 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 food types and use of sensory evaluation in food practice are discussed.
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, ability of practical applications (at least 50% success)
b) oral part - possible supplementary questions
Course curriculum
Human senses – nervous system, 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 (discriminative, descriptive, hedonic tests)
Sensory quality of foods (appearance, colour, odour, taste (flavor), texture); process of sample evaluation
Work placements
Aims
Specification of controlled education, way of implementation and compensation for absences
Recommended optional programme components
Prerequisites and corequisites
Basic literature
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)
Recommended reading
Lauren Rogers: Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance. Woodhead Publishing Ltd. (2017). 376 pp. ISBN10 008101001X. (EN)
Orel M.: Anatomie a fyziologie lidského těla. Grada. (2019). 448 pp. ISBN: 978-80-271-0531-1 (CS)
Classification of course in study plans
Type of course unit
Guided consultation in combined form of studies
Teacher / Lecturer