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Lecturer(s)
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Červenka Libor, doc. Ing. Ph.D.
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Course content
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1 st week Introduction to sensory analysis of food, concepts. 2nd week Sensory perception, conduction of excitement, sensory organs. 3rd week Functions and specifics of taste perceptions. 4th week Functions and specifics of olfactory and visual perceptions. 5th week Functions and specifics of auditory perception and the use of tactile receptors. 6th week Psychometrics, psychometric curve. 7th week Equipment for sensory analysis of food, ČSN ISO standards. 8th week Food testing methods I. 9th week Food testing methods II. 10th week Use of statistical methods in food analysis. 11th week Connection of sensory analysis of food and analytical methods. 12th week Sensory analysis of selected food commodities I, specifics. 13th week Sensory analysis of selected food commodities I, specifics.
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing)
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Learning outcomes
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The aim is to gather a knowledge with the function of sensory systems in humans, basic terminology in sensory analysis and methods used.
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Prerequisites
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unspecified
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Assessment methods and criteria
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Written examination
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Recommended literature
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Ingr, Ivo. Senzorická analýza potravin. Brno: Mendelova zemědělská a lesnická univerzita, 1997. ISBN 80-7157-283-7.
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Pokorný, Jan. Metody senzorické analýzy potravin a stanovení senzorické jakosti. Praha: Ústav zemědělských a potravinářských informací, 1997. ISBN 80-85120-60-7.
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Pokorný, Jan. Sensorická analýza potravin. Praha: Vysoká škola chemicko-technologická, 1999. ISBN 80-7080-329-0.
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