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;

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

Power point presentation

Reading and discussing of scientific articles

Group work, practical sensory testing of food

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

no requirement