Course: Sensory Analysis of Food

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Course title Sensory Analysis of Food
Course code TUTP/TE7SP
Organizational form of instruction Lecture + Tutorial
Level of course Master
Year of study not specified
Semester Winter
Number of ECTS credits 5
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
  • Lazárková Zuzana, Ing. Ph.D.
  • Šenkýřová Jana, Ing. Ph.D.
Course content
- 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).

Learning activities and teaching methods
Lecturing, Methods for working with texts (Textbook, book), Practice exercises
  • Preparation for course credit - 20 hours per semester
  • Term paper - 10 hours per semester
Learning outcomes
The subject is aimed at gaining advanced knowledge about sensory evaluation of foodstuffs. Students will acquire experience in basic and special methods of sensory analysis and in statictical evaluation of sensory analysis results. Attention is paid to instrumental equipment available in sensory evaluation.
The student has knowledge about methods of sensory analysis of foodstuffs and about principles which assessors should respect. The student is able to evaluate foods using basic and advance methods of sensory analysis. The student is well informed in instrumental methods used in sensory assessment. The student is able to use appropriate statistical analysis of sensory analysis data.
Knowledge of the principles of sensory assessment of food (at Bachelor´s degree level).

Assessment methods and criteria
Grade (Using a grade system), Didactic test, Preparation of a presentation, giving a presentation

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, semestral project elaboration and passing the test (1st part -theoretical knowledge, 2nd part - practical application of statistical evaluation of sensory analysis results). 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
  • BAIGRIE, B. Taints and Off-flavours in Food. Boca Raton: CRC Press, 2003. ISBN 0-8493-1744-4.
  • KEMP, S. E., HORT, J., HOLLOWOOD, T. Descriptive Analysis in Sensory Evaluation. Hoboken, 2018. ISBN 978-1-1189-9167-1.
  • MEILGAARD, M. C., CIVILLE, G. V., CARR, B. T. Sensory Evaluation Techniques. Boca Raton, 2007. ISBN 978-0-8493-3839-7.
  • VOILLEY, A., ETIÉVANT, P. Flavour in Food. Boca Raton: CRC Press, 2006. ISBN 978-1-85573-960-4.

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