| Course title | Sensoric Evaluation of Food |
|---|---|
| Course code | KALCH/C880 |
| Organizational form of instruction | Lecture |
| Level of course | Bachelor |
| Year of study | 1 |
| 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) |
|---|
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| Course content |
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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.
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| Learning activities and teaching methods |
| Monologic (reading, lecture, briefing) |
| Learning outcomes |
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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 |
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unspecified
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| Assessment methods and criteria |
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Written examination
Written exam-100% |
| Recommended literature |
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester | |
|---|---|---|---|---|
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2015) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2014) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2013) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |
| Faculty: Faculty of Chemical Technology | Study plan (Version): Evaluation and Analysis of Foodstuffs (2016) | Category: Food industry and food industry chemistry | 1 | Recommended year of study:1, Recommended semester: Summer |