Course: Sensoric Evaluation of Food

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Course title Sensoric Evaluation of Food
Course code KALCH/C880
Organizational form of instruction Lecture
Level of course Bachelor
Year of study not specified
Semester Summer
Number of ECTS credits 5
Language of instruction Czech
Status of course Compulsory
Form of instruction Face-to-face
Work placements This is not an internship
Recommended optional programme components None
Lecturer(s)
  • Červenka Libor, doc. Ing. Ph.D.
Course content
The introduction to lectures. Perception. The anatomy of sensory organs I. The anatomy of sensory organs II. Psychometric. The extrisisc and intrisic factors affecting the perception. Methodolgy of sensory evaluation I. Methodology of sensory evaluation II. Sensory description of foodstuffs. Organoleptic characteristics of different food products. Practical samples of statistical method applied in processing of results. Practical samples of sensoric evaluation of chosen food products according to ISO standard.

Learning activities and teaching methods
Monologic (reading, lecture, briefing)
Learning outcomes
Students adopt theoretical and practical knowledges in sensory evaluation of food and food ingredients. An accent is put on both physiological aspects of evaluation and the selection of suitable method of evaluation and subsequent interpretation of results.
The graduate governs the knowledge of sensory evaluation of foodstuffs, asserting his/her theoretical and practical skills in labs intented to sensory evaluation.
Prerequisites
unspecified

Assessment methods and criteria
Written examination

Written exam-100%
Recommended literature
  • Platné normy. ČSN, ISO, EN.
  • Pokorný. Metody senzorické analýzy potravin a stanovení senzorické jakosti, 1994, ÚZPI Praha..


Study plans that include the course
Faculty Study plan (Version) Branch of study Category Recommended year of study Recommended semester
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2015) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2014) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2013) Food industry and food industry chemistry 1 Summer
Faculty of Chemical Technology Evaluation and Analysis of Foodstuffs (2016) Food industry and food industry chemistry 1 Summer