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Lecturer(s)
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Burešová Iva, prof. RNDr. Ph.D.
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Lazárková Zuzana, doc. Ing. Ph.D.
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Pavlačková Jana, Ing. Ph.D.
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Course content
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1. Introduction to sensory analysis, basic concepts, human senses applied in sensory analysis. 2. Sensory workplace, basic principles of sample preparation and evaluation, accreditation of testing and calibration laboratory in sensory analysis. 3. Judges and their training. 4. Methods of sensory analysis I (difference and sequence tests). 5. Methods of sensory analysis II (scale tests). 6. Advanced methods of sensory analysis (profile methods, colour and texture evaluation, 3-AFC). 7. Evaluation of results in sensory analysis I (difference and order methods). 8. Evaluation of results in sensory analysis II (scale methods). 9. Pheromones and their application in cosmetics. 10. Sensory analysis of fragrances in perfumery. 11. Fragrances and flavours in sensory analysis of functional cosmetics. 12. Conditions of sensory evaluation of cosmetic products. 13. Conditions of sensory evaluation of cosmetics and selected products of consumer chemistry. 14. Sensory evaluation of packaging and packaging materials used in cosmetics industry.
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Learning activities and teaching methods
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Lecturing, Simple experiments
- Participation in classes
- 16 hours per semester
- Home preparation for classes
- 74 hours per semester
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| learning outcomes |
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| Knowledge |
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| to define technical sensory terms |
| to define technical sensory terms |
| to define basic principles of preparation and conditions of sensory evaluation |
| to define basic principles of preparation and conditions of sensory evaluation |
| to categorise the level and training of the sensory assessor |
| to categorise the level and training of the sensory assessor |
| to characterise the methods of sensory analysis |
| to characterise the methods of sensory analysis |
| to characterise the sensory evaluation of cosmetic products |
| to characterise the sensory evaluation of cosmetic products |
| Skills |
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| to acquire and maintain sensory discipline |
| to acquire and maintain sensory discipline |
| to perform testing and validation of sensory abilities |
| to perform testing and validation of sensory abilities |
| to evaluate the organoleptic properties of cosmetic products |
| to evaluate the organoleptic properties of cosmetic products |
| to design a procedure and perform a sensory evaluation of a selected product |
| to design a procedure and perform a sensory evaluation of a selected product |
| to process the data from the sensory evaluation of a selected product statistically and present the results obtained |
| to process the data from the sensory evaluation of a selected product statistically and present the results obtained |
| teaching methods |
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| Knowledge |
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| Lecturing |
| Lecturing |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Skills |
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| Simple experiments |
| Simple experiments |
| 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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České technické normy týkající se senzorické analýzy..
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BAUER, K., GARBE, D., SURBURG, H. Common Fragrance and Flavor Materials. Wiley-VCH Verlag, 2001. ISBN 3-527-30364-2.
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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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JAROŠOVÁ, A. Senzorické hodnocení potravin.. Brno: MZLU, 2001. ISBN 80-7157-539-9.
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Kříž, O., Buňka, F., Hrabě, J. Senzorická analýza potravin II. Statistické metody. Zlín: Univerzita Tomáše Bati ve Zlíně, 2006. ISBN 80-7318-494-X.
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LAWLESS H.T. Sensory Evaluation of Food. Kluwer Academic Publishers, 1998. ISBN 0-8342-1752-X.
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PAVLAČKOVÁ, J. Senzorika kosmetických prostředků. Zlín: UTB, 2015.
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POKORNÝ, J., VALENTOVÁ, H., PANOVSKÁ, Z. Senzorická analýza potravin. Praha: VŠCHT, 1998. ISBN 80-7080-329-0.
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PRÍBELA, A. Zmyslové hodnotenie kosmetických surovín a výrobkov. Bratislava, 2011.
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