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Lecturer(s)
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Lazárková Zuzana, doc. Ing. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Course content
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- Basic terms, arrangement of sensory laboratory, principals of sensory evaluation of foodstuffs. - Methods in sensory analysis I (discrimination tests, ranking, scale tests). - Methods in sensory analysis II (colour and texture evaluation). - Assessors training. - Anatomy of human perception in sensory analysis I. - Anatomy of human perception in sensory analysis II. - Factors affecting the flavour perception I. - Factors affecting the flavour perception II. - Sensory laboratory accreditation. - Instrumental methods in sensory analysis. - Statistical evaluation of data from sensory analysis I (discrimination tests). - Statistical evaluation of data from sensory analysis II (ranking). - Statistical evaluation of data from sensory analysis III (scale tests I). - Statistical evaluation of data from sensory analysis IV (scale tests II).
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Learning activities and teaching methods
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Lecturing, Methods for working with texts (Textbook, book), Practice exercises
- Preparation for course credit
- 10 hours per semester
- Term paper
- 10 hours per semester
- Participation in classes
- 22 hours per semester
- Preparation for examination
- 60 hours per semester
- Home preparation for classes
- 18 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of the principles of sensory assessment of food (at bachelor´s degree level). |
| Knowledge of the principles of sensory assessment of food (at bachelor´s degree level). |
| learning outcomes |
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| characterise methods of sensory evaluation of food colour |
| characterise methods of sensory evaluation of food colour |
| describe methods of sensory evaluation of food texture |
| describe methods of sensory evaluation of food texture |
| explain the factors that influence sensory perception |
| explain the factors that influence sensory perception |
| characterise instrumental methods in sensory analysis of food |
| characterise instrumental methods in sensory analysis of food |
| describe statistical methods used in sensory analysis of food |
| describe statistical methods used in sensory analysis of food |
| Skills |
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| design a sensory questionnaire for a selected food |
| design a sensory questionnaire for a selected food |
| carry out a sensory evaluation of the selected food |
| carry out a sensory evaluation of the selected food |
| prepare a semester project on the sensory evaluation of a selected food |
| prepare a semester project on the sensory evaluation of a selected food |
| present the results of a semester project on the sensory analysis of a selected food |
| present the results of a semester project on the sensory analysis of a selected food |
| apply knowledge of statistical methods in the calculation of specific tasks |
| apply knowledge of statistical methods in the calculation of specific tasks |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Lecturing |
| Educational trip |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Practice exercises |
| Practice exercises |
| Educational trip |
| Educational trip |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Preparation of a presentation, giving a presentation |
| Preparation of a presentation, giving a presentation |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Didactic test |
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Recommended literature
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BAIGRIE, B. Taints and Off-flavours in Food. Boca Raton: CRC Press, 2003. ISBN 0-8493-1744-4.
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KEMP, S. E., HORT, J., HOLLOWOOD, T. Descriptive Analysis in Sensory Evaluation. Hoboken, 2018. ISBN 978-1-1189-9167-1.
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MEILGAARD, M. C., CIVILLE, G. V., CARR, B. T. Sensory Evaluation Techniques. Boca Raton, 2007. ISBN 978-0-8493-3839-7.
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VOILLEY, A., ETIÉVANT, P. Flavour in Food. Boca Raton: CRC Press, 2006. ISBN 978-1-85573-960-4.
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