SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Sensory Analysis - S323004
Title: Sensory Analysis
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2013
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 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: English
Teaching methods: full-time
Level:  
For type:  
Guarantor: Panovská Zdeňka doc. Dr. Ing.
Míková Kamila doc. Ing. CSc.
Ilko Vojtěch Ing. Ph.D.
Examination dates   Schedule   
Aim of the course
Last update: Panovská Zdeňka doc. Dr. Ing. (01.08.2013)

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;

Literature
Last update: Panovská Zdeňka doc. Dr. Ing. (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

Teaching methods
Last update: Panovská Zdeňka doc. Dr. Ing. (01.08.2013)

Power point presentation

Reading and discussing of scientific articles

Group work, practical sensory testing of food

Syllabus - Czech
Last update: Panovská Zdeňka doc. Dr. Ing. (01.08.2013)

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

Registration requirements
Last update: Panovská Zdeňka doc. Dr. Ing. (01.08.2013)

no requirement

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

 
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