Course detail

FCH-BC_SAPAcad. year: 2019/2020

This course is focused on the problematic of sensory evaluation, also evaluation using human senses. At first students will be informed about theoretical principles of physiology and psychology of perception and about function of single human sensory organs. At the second part the practical performance of sensory evaluation will be discussed in detail: requirements for assessors, process of evaluation, suitable conditions for evaluation, suitable methods etc. Finally the possibilities of application of sensory evaluation in food practice are briefly noticed.

Learning outcomes of the course unit

Students will acquire the basic knowledge of modern scientific branch - sensory analysis, they will be able to prepare and make simple evaluation of food or cosmetics samples.

Prerequisites

Food technology - characteristics of food industry, brief base of particular food manufactures.

Co-requisites

Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Pokorný J., Valentová H., Panovská Z. Senzorická analýza potravin. Skripta. VŠCHT Praha, 1998. (CS)
Pokorný, J. Metody senzorické analýzy potravin a stanovení senz. jakosti. ÚZPI Praha, 1997. (CS)
Lawless, H.T., Heymann, H. Sensory evaluation of food: principles and practices. New York: Chapman & Hall, 1998. 848 pp. ISBN 0-8342-1752-X. (EN)

Planned learning activities and teaching methods

Lectures with support of e-learning.

Assesment methods and criteria linked to learning outcomes

Conditions for awarding the graded course-unit credit:
a) written part - 10 questions focused on all areas of sensory analysis, ability of practical applications
b) oral part - possible supplementary questions

Language of instruction

Czech

Work placements

Not applicable.

Course curriculum

1. The term "sensory analysis", history
2. Human senses - perception process
3. Anatomy of single human sensory organs - vision
4. Anatomy of single human sensory organs - hearing
5. Anatomy of single human sensory organs - smell
6. Anatomy of single human sensory organs - taste
7. Anatomy of single human sensory organs - touch
8. Requirements for sensory evaluation - human assessors
9. Requirements for sensory evaluation - equipment of sensory laboratory, preparation and submitting of samples
10. The overview of sensory methods – discrimination methods
11. The overview of sensory methods – descriptive methods
12. Sensory quality of foods
13. Process of sample evaluation

Aims

The objective of the course is to make students familiar with complex problematic of sensory analysis with main focus on sensory evaluation of food.

Specification of controlled education, way of implementation and compensation for absences

Attendance at lectures is not compulsory, but is recommended.

Classification of course in study plans

  • Programme BPCP_CHTPO Bachelor's

    specialization PCH , 3. year of study, summer semester, 4 credits, compulsory-optional

  • Programme BKCP_CHTPO Bachelor's

    specialization PCH , 3. year of study, summer semester, 4 credits, compulsory-optional