Course detail

Laboratory Classes in Sensory Analysis

FCH-MC_SEA_PAcad. year: 2025/2026

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. The practices will also include a sensory evaluation of real food samples using various types of sensory tests.

 

 

 

Language of instruction

Czech

Number of ECTS credits

2

Mode of study

Not applicable.

Guarantor

doc. Ing. Eva Vítová, Ph.D.

Department

Institute of Food Science and Biotechnology (ÚCHPBT)

Entry knowledge

To pass this practical course, theoretical knowledge acquired in the course Sensory Analysis is necessary.

 

Rules for evaluation and completion of the course

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 %).


Aims

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

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.

 

 

Study aids

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)

Recommended reading

Gail Vance Civille , B. Thomas Carr: Sensory Evaluation Techniques. (2016). Apple Academic Press Inc. 600 pp. ISBN10 1482216906. (EN)
Harry T. Lawless: Laboratory Exercises for Sensory Evaluation. Springer-Verlag New York Inc. (2012). 151 pp. ISBN10 1461456827. (EN)

Classification of course in study plans

  • 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
  • Programme NPCP_PCHBT Master's 1 year of study, summer semester, compulsory-optional

Type of course unit

 

Guided consultation in combined form of studies

13 hod., optionally

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Laboratory exercise

13 hod., compulsory

Teacher / Lecturer

doc. Ing. Eva Vítová, Ph.D.

Syllabus

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