Course detail

Sensory Food Analysis

FCH-BC_SAPAcad. year: 2024/2025

Students will learn the basic principles of sensory evaluation of food, requirements for practical implementation of sensory evaluation incl. possibilities of application and use of sensory evaluation in food practice.

The main emphasis will be placed on the active approach of the student and the ability to apply the acquired knowledge in food practice. The course is recommended for students who do not intend to continue their studies in one of the subsequent master's programs.


Language of instruction

Czech

Number of ECTS credits

4

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

Food technology – the brief base of particular food technologies.

 

Rules for evaluation and completion of the course

Conditions for awarding the graded course-unit credit:

a) written part – elaboration of a brief research and design of sensory evaluation of selected food commodity in range of approx. 5-10 standard pages of text.

b) oral part – discussion on the given issue, active knowledge and overview of the student

 

Aims

The objective of this course is to make students familiar with the basic principles of sensory evaluation of food

 

Study aids

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Pokorný J., Valentová H., Panovská Z. Senzorická analýza potravin. Skripta. VŠCHT Praha, 1998. (CS)

Recommended reading

Not applicable.

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

  • Programme BPCP_CHTP Bachelor's

    specialization PCH , 3 year of study, summer semester, compulsory-optional

  • Programme BKCP_CHTP Bachelor's

    specialization PCH , 3 year of study, summer semester, compulsory-optional

Type of course unit

 

Lecture

26 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Syllabus

1. The term "sensory analysis", history
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
9. Requirements for sensory evaluation - equipment of sensory laboratory, preparation and submitting of samples
10. The overview of sensory methods – discrimination methods
11. The overview of sensory methods – descriptive methods
12. Sensory quality of foods
13. Process of sample evaluation