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Lecturer(s)
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Lazárková Zuzana, doc. Ing. Ph.D.
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Míšková Zuzana, Ing. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Course content
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- Introduction to sensory evaluation, basic terms. - Arrangement of sensory laboratory, principals of sensory evaluation of foodstuffs. - Human perception in sensory analysis. - Assessors training. - Methods in sensory analysis I. (discrimination tests and ranking). - Methods in sensory analysis II. (scale tests). - Methods in sensory analysis III. (profile tests, consumer tests, instrumental methods).
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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
- 90 hours per semester
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| learning outcomes |
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| Knowledge |
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| characterise the main principles of sensory assessment |
| characterise the main principles of sensory assessment |
| describe the requirements for a sensory workplace |
| describe the requirements for a sensory workplace |
| explain the training of sensory assessors |
| explain the training of sensory assessors |
| explain the importance of the human senses in sensory assessment |
| explain the importance of the human senses in sensory assessment |
| characterise the basic methods used in sensory analysis |
| characterise the basic methods used in sensory analysis |
| Skills |
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| carry out sensory evaluation of basic tastes using a comparative test |
| carry out sensory evaluation of basic tastes using a comparative test |
| carry out sensory evaluation of colour samples using a ranking test |
| carry out sensory evaluation of colour samples using a ranking test |
| perform sensory evaluation of fragrances using a descriptive test |
| perform sensory evaluation of fragrances using a descriptive test |
| teaching methods |
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| Knowledge |
|---|
| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Skills |
|---|
| Practice exercises |
| Practice exercises |
| assessment methods |
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| Knowledge |
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| Didactic test |
| Didactic test |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
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Recommended literature
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Buňka, F., Hrabě, J., Vospěl, B. Senzorická analýza potravin I. Vyd. 2.. Zlín: Univerzita Tomáše Bati ve Zlíně, 2010. ISBN 978-80-7318-887-0.
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POKORNÝ, J., VALENTOVÁ, H., PUDIL, F. Senzorická analýzy potravin - laboratorní cvičení. Brno : MZLU, 1997. ISBN 80-7157-283-7.
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Pokorný, Jan. Metody senzorické analýzy potravin a stanovení senzorické jakosti. Vyd. 2. dopl. Praha : Ústav zemědělských a potravinářských informací, 1997. ISBN 8085120607.
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