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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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Course content
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1. Basic terms, sensory laboratory arrangement, principles of sensory food evaluation. 2. Methods in sensory analysis I (discrimination testing, ranking, scale tests). 3. Methods in sensory analysis II (colour and texture evaluation). 4. Assessors training. 5. Anatomy of human perception in sensory analysis I. 6. Anatomy of human perception in sensory analysis II. 7. Factors affecting the flavour perception I. 8. Factors affecting the flavour perception II. 9. Sensory laboratory accreditation. 10. Instrumental methods in sensory analysis. 11. Statistical evaluation of sensory analysis data I (discrimination tests). 12. Statistical evaluation of sensory analysis data II (ranking). 13. Statistical evaluation of sensory analysis data III (scale tests I). 14. Statistical evaluation of sensory analysis data IV (scale tests II).
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Learning activities and teaching methods
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Lecturing, Methods for working with texts (Textbook, book), Practice exercises
- Participation in classes
- 56 hours per semester
- Home preparation for classes
- 24 hours per semester
- Preparation for course credit
- 40 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of principles of sensory food analysis at the level of bachelor study programmes. |
| Knowledge of principles of sensory food analysis at the level of bachelor study programmes. |
| learning outcomes |
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| 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 |
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| 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 |
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| Knowledge |
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| Methods for working with texts (Textbook, book) |
| Lecturing |
| Lecturing |
| Methods for working with texts (Textbook, book) |
| Skills |
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| Practice exercises |
| Practice exercises |
| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| 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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BAIGRIE, B. Taints and Off-flavours in Food. Boca Raton: CRC Press, 2003. ISBN 0-8493-1744-4.
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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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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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POKORNÝ, J., VALENTOVÁ, H., PUDIL, F. Senzorická analýzy potravin - laboratorní cvičení. Brno : MZLU, 1997. ISBN 80-7157-283-7.
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Pokorný, Jan. Metody senzorické analýzy potravin a stanovení senzorické jakosti. Vyd. 2. dopl. Praha : Ústav zemědělských a potravinářských informací, 1997. ISBN 8085120607.
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VOILLEY, A., ETIÉVANT, P. Flavour in Food. Boca Raton: CRC Press, 2006. ISBN 978-1-85573-960-4.
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