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Lecturer(s)
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Šenkýřová Jana, Ing. Ph.D.
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Adámek Richard, Mgr. Ph.D.
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Lazárková Zuzana, doc. Ing. Ph.D.
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Course content
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1. Introduction to sensory evaluation, basic terms. 2. Arrangement of sensory laboratory, principles of sensory evaluation of food. 3. Human perception in sensory analysis. 4. Assessors training. 5. Methods in sensory analysis I. (discrimination tests and ranking). 6. Methods in sensory analysis II. (scale tests). 7. 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
- Home preparation for classes
- 12 hours per semester
- Preparation for course credit
- 20 hours per semester
- Participation in classes
- 28 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 |
|---|
| 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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BOWMAN, L. Food Chemistry: Sensory Analysis and Mechanisms. New York: Syrawood Publishing House, 2016. ISBN 978-1-68286-087-8.
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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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LAWLESS, H. T., HEYMANN, H. Sensory Evaluation of Food: Principles and Practices. Gaithersburg: Aspen Publisher, 1999. ISBN 978-1-4757-6499-4.
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POKORNÝ, J. Metody senzorické analýzy potravin a stanovení senzorické jakosti, vyd. 2. dopl.. Praha: Ústav zemědělských a potravinářských informací, 1997. ISBN 978-80-8512-060-7.
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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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