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Last update: Panovská Zdeňka doc. Dr. Ing. (31.03.2014)
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Last update: Panovská Zdeňka doc. Dr. Ing. (31.03.2014)
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 |
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Last update: Panovská Zdeňka doc. Dr. Ing. (31.03.2014)
teacherś presentation and book 1. Lawless, H.T. and Heymann, H. 1998. Sensory Evaluation of Food: Principles and Practices, Chapman & Hall, NY |
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Last update: Panovská Zdeňka doc. Dr. Ing. (31.03.2014)
1. Defining a sensory problem 2. Perception of sensory modalities 3. Sensory evaluation in quality control 4. Overall difference testing 5. Discriminative testing 6. Attribute difference testing 7. Threshold determination 8. Training of assessors 9. Discriminative testing of dairy product 10.Discriminative testing of meat product 10.Discriminative testing of bakery product 11. Sensory evaluation of packaging materials 12. Consumer testing: Quantitative and Qualitative methods 13. Relating instrumental to sensory data 14. St1atistical analysis of data
Exam I (1 hr) Lecture 4: Lecture 5: Attribute difference testing Lecture 6: Threshold determination Lecture 7: Developing a sensory evaluation program Exam II (1 hr) Lecture 8: Descriptive analysis Lecture 9: Con EXAM III (1hr) Lecture 10: Lecture 11: Lecture 13: Statistical Designs |
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Last update: Panovská Zdeňka doc. Dr. Ing. (31.03.2014)
there are none |
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Last update: Panovská Zdeňka doc. Dr. Ing. (31.03.2014)
Oral exam and practical assessment |
Coursework assessment | |
Form | Significance |
Regular attendance | 30 |
Report from individual projects | 20 |
Oral examination | 50 |