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Lecturer(s)
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Lazárková Zuzana, doc. Ing. Ph.D.
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Šenkýřová Jana, Ing. Ph.D.
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Adámek Richard, Mgr. Ph.D.
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Course content
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- Introduction to sensory analysis, basic concepts. - Organization of the sensory laboratory, principles of sensory evaluation. - Human senses in sensory analysis. - Assessors and their training. - Sensory analysis methods I (difference methods, ordinal test). - Methods of sensory analysis II (methods using scales). - Methods of sensory analysis III (profile methods, 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
- Preparation for course credit
- 90 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 |
| 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 |
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| Knowledge |
|---|
| Methods for working with texts (Textbook, book) |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Lecturing |
| Skills |
|---|
| Practice exercises |
| Practice exercises |
| assessment methods |
|---|
| Knowledge |
|---|
| Didactic test |
| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Didactic test |
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Recommended literature
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ČSN EN 1622 - Jakost vod - Stanovení prahového čísla pachu (TON) a prahového čísla chuti (TFN).. Český normalizační institut, 2007.
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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 978-80-7157-283-7.
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