Course: The Principles of Sensory Analysis

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Course title The Principles of Sensory Analysis
Course code TUTP/TE4ZA
Organizational form of instruction Lecture + Lesson
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 3
Language of instruction English
Status of course unspecified
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Course availability The course is available to visiting students
  • Šenkýřová Jana, Ing. Ph.D.
  • Buňka František, prof. Ing. Ph.D.
  • Lazárková Zuzana, Ing. Ph.D.
  • Míšková Zuzana, Ing. Ph.D.
Course content
- 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).

Learning activities and teaching methods
Lecturing, Methods for working with texts (Textbook, book), Practice exercises
  • Home preparation for classes - 10 hours per semester
Learning outcomes
The subject is aimed at gaining knowledge about the importance of sensory analysis in food industry. Students will acquire experience in methods of sensory analysis and in basic principles of sensory evaluation of foodstuffs.
The student has knowledge about sensory laboratory arrangement and about principles which assessors should respect during sensory assessment. The student is well informed in anatomy of human perception, in requirements for assessor training and in methods used in the sensory analysis. The student is able to evaluate foods by the use of sensory analysis.

Assessment methods and criteria
Grade (Using a grade system), Didactic test

Attendance: 90% in labs. Evaluation of final test: 100-95% of points - A, 94-85% of points - B, 84-75% of points - C, 74-65% of points - D, 64-55% of points - E, less than 55% of points - F. Classified course credit: requested attendance and passing the test. The result of a subject examination is expressed on a six-point scale: A "výborně" (i.e. "excellent"), B "velmi dobře" (i.e. "very good"), C "dobře" (i.e. "good"), D "uspokojivě" (i.e. "satisfactory"), E "dostatečně" (i.e. "sufficient"), F "nedostatečně" (i.e. "fail").
Recommended literature
  • 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.
  • POKORNÝ, J., VALENTOVÁ, H., PUDIL, F. Senzorická analýzy potravin - laboratorní cvičení. Brno : MZLU, 1997. ISBN 80-7157-283-7.
  • Pokorný, Jan. Metody senzorické analýzy potravin a stanovení senzorické jakosti. Vyd. 2. dopl. Praha : Ústav zemědělských a potravinářských informací, 1997. ISBN 8085120607.

Study plans that include the course
Faculty Study plan (Version) Category of Branch/Specialization Recommended year of study Recommended semester