SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Special sensory analysis - AP323004
Title: Special sensory analysis
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2019
Semester: summer
Points: summer s.:0
E-Credits: summer s.:0
Examination process: summer s.:
Hours per week, examination: summer s.:3/0 other [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type: doctoral
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Panovská Zdeňka doc. Dr. Ing.
Doležal Marek doc. Dr. Ing.
Ilko Vojtěch Ing. Ph.D.
Interchangeability : D323028, P323004
Annotation -
Last update: Pátková Vlasta (15.11.2018)
Special sensory analysis will deepen the knowledges of the basic course, but will focus more on practical use, evaluation and work panel, evaluating data and new findings. The latest trends in the field and the possibilities of complementary instrumental analysis are presented.
Aim of the course -
Last update: Pátková Vlasta (15.11.2018)

Student will be able to:

Design a sensory evaluation

Select the method

Prepare evaluation panel

Process evaluation results

Prepare a final report on the evaluation

Literature -
Last update: Pátková Vlasta (15.11.2018)

R: Lawless H.T., and Heymann H., 2010, Sensory Evaluation of Food: Principles and Practices, Springer

R: Civille G.V., Carr B.T., 2015, Sensory Evaluation Techniques, CRC Press

A: Guichard E., Salles C., Morzel M., Le Bon A., 2016, Flavour: From Food to Perception, Wiley-Blackwell

A: Choi N., Han J.H., 2015, How Flavor Works: The Science of Taste and Aroma, Wiley-Blackwell

A: Krautwurst D., 2016, Taste and Smell (Topics in Medicinal Chemistry), Springer

A: Rogers L., 2017, Discrimination Testing in Sensory Science: A Practical Handbook Woodhead Publishing

Learning resources -
Last update: Pátková Vlasta (15.11.2018)

http://web.vscht.cz/dolezala/

http://web.vscht.cz/panovskz/

Teaching methods -
Last update: Pátková Vlasta (15.11.2018)

Lectures of teachers, student presentations on a selected topic, self-study and consultations.

Requirements to the exam -
Last update: Pátková Vlasta (15.11.2018)

There are none

Syllabus -
Last update: Pátková Vlasta (15.11.2018)

The first part of the subject is devoted to the preparation of the sensory panel of assessors and their training. Differential, preferential and descriptive tests are practiced in the practical part.

In the second part, attention is focused on important food commodities, especially milk, meat and bakery products, their evaluation by descriptive tests, and also covers sensory evaluation for quality control of food raw materials and products.

The third part of the subject deals with the relationship between instrumental and sensory data and statistical analysis of data.

Entry requirements -
Last update: Pátková Vlasta (15.11.2018)

there are none

Registration requirements -
Last update: Pátková Vlasta (15.11.2018)

there are none

Course completion requirements -
Last update: Pátková Vlasta (15.11.2018)

Evaluated presentation of the current topic from the field of sensory analysis

Oral exam

 
VŠCHT Praha