Course detail

Sensory food analysis

FCH-MCO_SAPAcad. year: 2020/2021

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.
Practical laboratory classes apply the acquired theoretical knowledge. Students will be allowed to try sensitivity of their senses (taste, smell, sight, touch) using simple special tests (ČSN ISO 3972:2001, ČSN ISO 5496:2009 and ČSN ISO 8586-1:2002). Further single special sensory methods will be practised and applied to various types of food.

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.


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


Not applicable.

Recommended optional programme components

Not applicable.

Recommended or required reading

Not applicable.

Planned learning activities and teaching methods

The course uses teaching methods in form of lecture - 1 teaching hour per week, laboratory classes at the end of semester. The e-learning system (LMS Moodle) is available to students.

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
c) active attendance at laboratory classes, delivery of protocol

Language of instruction


Work placements

Not applicable.

Course curriculum

The term "sensory analysis"
Human senses - perception process, anatomy of single human sensory organs
Requirements for sensory evaluation - human like the assessor, equipment of sensory laboratory, preparation and submitting of samples
The overview of sensory methods
Sensory quality of foods
Process of sample evaluation

Laboratory classes:
Identification of basic tastes
Identification of smells
Determination of threshold sensitivity of taste
Test for determination of taste intensity
Test for determination of smell intensity
Test for determination of taste memory
Test for determination of increasing colour intensity


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

The lectures are not compulsory, but recommended.
Attendance at laboratory classes is required and checked by the teacher.

Classification of course in study plans

  • Programme NPCP_CHTP Master's

    branch NPCO_CHTP , 1. year of study, summer semester, 3 credits, compulsory

  • Programme NKCP_CHTP Master's

    branch NKCO_CHTP , 1. year of study, summer semester, 3 credits, compulsory

  • Programme CKCP_CZV lifelong learning

    branch CKCO_CZV , 1. year of study, summer semester, 3 credits, compulsory

Type of course unit



13 hours, optionally

Teacher / Lecturer

Guided consultation in combined form of studies

26 hours, obligation not entered

Teacher / Lecturer


13 hours, compulsory

Teacher / Lecturer