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Lecturer(s)
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Pexová Kalinová Jana, doc. Ing. Ph.D.
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Bedrníček Jan, Ing. Ph.D.
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Samková Eva, prof. Ing. Ph.D.
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Jirotková Dana, Ing. Ph.D.
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Course content
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1. Introduction - definition of sensory analysis, principles of sensory analysis. 2. Senses - anatomy and function of sensual receptors, sight, hearing, taste, smell, touch, non-traditional senses. 3. Sensual perception and factors affecting perception. 4. Psychometrics and psychophysics (the psychological basis of sensory analysis). 5. Assessor in sensory evaluation. 6. Sensory analysis laboratory. 7. Methods of the sensory analysis. 8. - 14. Sensory evaluation of selected agricultural and food products (potatoes, fruits and vegetable, bread, pasta, milk, meat, egg, etc.).
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Learning activities and teaching methods
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Monologic (reading, lecture, briefing), Work with text (with textbook, with book), Demonstration
- Class attendance
- 56 hours per semester
- Preparation for credit
- 16 hours per semester
- Preparation for exam
- 32 hours per semester
- Semestral paper
- 46 hours per semester
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Learning outcomes
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The course provides students with knowledge concerning the principles and methods of sensorial analysis, basic terms, and requirements for sensorial analysis, anatomy, and functions of sensorial receptors, as well as factors influencing sensorial assessment. Students are given the opportunity to practice a range of sensorial methods in order to develop their abilities in experimental design and sensorial data analysis.
Knowledge of basic principles and methods of sensory evaluation and sensual perception; knowledge of sensory quality of plant and animal products; ability to design a sensory evaluation.
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Prerequisites
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Basic knowledge of chemistry and biology.
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Assessment methods and criteria
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Combined exam
attend the exercises and seminars; presentations on selected topics; design of experimental sensory evaluation for selected product;
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Recommended literature
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Ingr, I. et al. Senzorická analýza potravin. Brno, MENDELU, 2007.
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Neumann R. a kol. Senzorické skúmanie potravín. Bratislava: Alfa, 1990. ISBN 80-05-00612-8.
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Pokorný, J. et al. Senzorická analýza potravin.. Praha, VŠCHT, 1998.
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Pokorný, J. Metody senzorické analýzy potravin a stanovení senzorické jakosti. ÚZPI Praha, 1993.
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Samková, E., Hasoňová, L., Jirotková, D., Konečný, R., Marešová, I., Smetana, P. Zpracování a hodnocení potravinových surovin. Praktická cvičení. 1. vyd.. Č. Budějovice: JU ZF, 2014. ISBN 978-80-7394-489-6.
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