Course detail
Sensory Analysis
FCH-MC_SEAAcad. year: 2023/2024
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
Entry knowledge
To start studying the subject, at least basic knowledge of food technology (brief basis of individual food technologies) is required.
Rules for evaluation and completion of the course
Conditions for awarding the course unit credit: active participation in the exercise and preparation of a seminar paper on a selected topic.
The lectures are not compulsory, but recommended.
Aims
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.
Study aids
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 NKCP_CHPL Master's 1 year of study, summer semester, compulsory-optional
- Programme NPCP_CHPL Master's 1 year of study, summer semester, compulsory-optional
- Programme NPCP_PCHBT Master's 1 year of study, summer semester, compulsory-optional
Type of course unit
Lecture
Teacher / Lecturer
Syllabus
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.
As part of the supplementary exercise, students will deepen the theoretical knowledge acquired in the lectures. First of all, the implementation of individual methods of sensory analysis and their practical application - selection of a suitable method, different types of forms, their preparation, control, evaluation of results incl. statistical processing.
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.
Guided consultation in combined form of studies
Teacher / Lecturer
Elearning