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 4
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
Lecturer(s)
  • Lazárková Zuzana, doc. 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 - 140 hours per semester
  • Term paper - 10 hours per semester
prerequisite
Knowledge
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
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
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
Knowledge
Methods for working with texts (Textbook, book)
Methods for working with texts (Textbook, book)
Lecturing
Lecturing
Skills
Practice exercises
Practice exercises
assessment methods
Knowledge
Didactic test
Grade (Using a grade system)
Grade (Using a grade system)
Preparation of a presentation, giving a presentation
Didactic test
Preparation of a presentation, giving a presentation
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