SubjectsSubjects(version: 954)
Course, academic year 2023/2024
Sensory Analysis - S323004
Title: Sensory Analysis
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2022
Semester: summer
Points: summer s.:5
E-Credits: summer s.:5
Examination process: summer s.:
Hours per week, examination: summer s.:2/2, C+Ex [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: English
Teaching methods: full-time
Teaching methods: full-time
Is provided by: AB323003
Guarantor: Panovská Zdeňka doc. Dr. Ing.
Ilko Vojtech Ing. Ph.D.
Is interchangeable with: AB323003
Examination dates   Schedule   
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: Panovská Zdeňka (01.08.2013)
Aim of the course

Students will know:

Sensory analysis procedures and practices, training of panel´s members,

How the senses and nervous system work and what is their role

Sensory methods and techniques for evaluation - how to collect, analyze and evaluate sensory data

Specific characteristics of a taste, smell and texture compounds used as the ingredients

How to characterise and evaluate range of food products;

Last update: Panovská Zdeňka (01.08.2013)

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

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

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

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

Last update: Panovská Zdeňka (01.08.2013)
Teaching methods

Power point presentation

Reading and discussing of scientific articles

Group work, practical sensory testing of food

Last update: Panovská Zdeňka (01.08.2013)
Syllabus - Czech

1. The 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 -s ight sense, food colour

8. Food texture

9. Methods of the sensory analysis: discrimination methods

10. Methods of the sensory analysis: desriptive 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: Panovská Zdeňka (01.08.2013)
Registration requirements

no requirement

Last update: Panovská Zdeňka (01.08.2013)
Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 1 28
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Práce na individuálním projektu 0.4 12
Příprava na zkoušku a její absolvování 0.8 23
Účast na seminářích 0.5 14
5 / 5 133 / 140
Coursework assessment
Form Significance
Regular attendance 20
Examination test 80