Subjects

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Sensory Analysis - N323004

Title:	Senzorická analýza
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2011 to 2012
Semester:	summer
Points:	summer s.:4
E-Credits:	summer s.:4
Examination process:	summer s.:
Hours per week, examination:	summer s.:2/1, C+Ex [HT]
Capacity:	270 / 300 (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Level:
Old code:	SA
Note:	course can be enrolled in outside the study plan enabled for web enrollment

Guarantor:	Panovská Zdeňka doc. Dr. Ing. Míková Kamila doc. Ing. CSc. Pánek Jan doc. Ing. CSc.

Examination dates Schedule

Annotation -

The subject covers general principles of sensory analysis. The students will learn sensory methods used in food evaluatin (threshold, discrimination, descriptive and quality tests, scaling, time-intensity, biases, sensory interactions in product evaluation), how to collect, analyze and evaluate sensory data, fundamental principles of sensation, perception, consumer methods, psychophysics, functions of the human senses, as well as data analytical methods in sensory science. During the practice lessons students are given the opportunity to refine their sensory skills and expand their knowledge about their senses and evaluate different kind of food.

Last update: TAJ323 (23.08.2013)

Literature -

A: Lawless H.T. (1998) Sensory Evaluation of Food, Kluwer Academic Publishers, ISBN-13: 978-1441964878.

A: Stone, H and Sidel, JL (2004) Sensory Evaluation Practices, 3rd edn. London/New York: Academic Press/Elsevier ISBN 0126726906, 9780126726909.

A: Moskowitz H. (1988). Applied sensory analysis of foods (Vol. 1)Boca Raton, New York. ISBN-13 9780849367052.

A: Meilgaard M. C., Civille G.V., Carr B.C. (2007) Sensory Evaluation Techniques, Fourth Edition CRC Press/Taylor & Francis, ISBN 9780849338397.

Last update: TAJ323 (28.08.2013)

Teaching methods -

Power point presentation

Reading and discussing of scientific articles

Group work, practical sensory testing of food

Last update: Panovská Zdeňka (19.08.2013)

Syllabus -

1. definition of sensory analysis. Introduction of the principles of sensory analysis and its uses.

2. Sensory laboratory and the role of the sensory analyst.

3. Psychometrics and psychophysics (the psychological basis of sensory analysis).

4. Senses and sense of taste (anatomy and function of sensual receptors).

5. Basic tastes.

6. Sense of smell and flavour.

7. Other senses - sight sense, food colour.

8. Food texture.

9. Methods of the sensory analysis: discrimination methods.

10. Methods of the sensory analysis: descriptive analysis.

11. Consumer tests (indirect methods). Consumer tests (direct methods).

12. Food commodity I.

13. Food commodity II.

14. Sensory quality - summary of lectures.

Last update: TAJ323 (23.08.2013)

Learning resources -

All ISO standards for sensory analysis, vocabulary, laboratory methods

http://www.iso.org/iso/catalogue_ics_browse?ICS1=67&ICS2=240&

http://www.foodafactoflife.org.uk/

Last update: TAJ323 (28.08.2013)

Learning outcomes -

Students will be able to:

know sensory analysis procedures and practices, training of panel´s members.

know how the senses and nervous system work and what is their role.

know sensory methods and techniques for evaluation - how to collect, analyse and evaluate sensory data.

know specific characteristics of a taste, smell and texture compounds used as the ingredients.

know how to characterise and evaluate range of food products.

Last update: TAJ323 (23.08.2013)

Registration requirements -

No requirements

Last update: TAJ323 (23.08.2013)