SubjectsSubjects(version: 953)
Course, academic year 2023/2024
Special sensory analysis - P323004
Title: Speciální senzorická analýza
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
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 [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Doležal Marek doc. Dr. Ing.
Panovská Zdeňka doc. Dr. Ing.
Ilko Vojtech Ing. Ph.D.
Is interchangeable with: AP323004
Annotation -
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.
Last update: Doležal Marek (31.07.2018)
Aim of the course -

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

Last update: Pátková Vlasta (18.05.2018)
Literature -

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

Last update: Doležal Marek (17.10.2018)
Learning resources -

Last update: Doležal Marek (31.07.2018)
Teaching methods -

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

Last update: Doležal Marek (31.07.2018)
Requirements to the exam -

There are none

Last update: Doležal Marek (31.07.2018)
Syllabus -

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.

Last update: Doležal Marek (17.10.2018)
Entry requirements -

there are none

Last update: Doležal Marek (31.07.2018)
Registration requirements -

there are none

Last update: Pátková Vlasta (18.05.2018)
Course completion requirements -

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

Oral exam

Last update: Doležal Marek (31.07.2018)