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Course syllabus N436A1_4I - Applied Food Sensory Analysis (FCFT - WS 2019/2020)

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Slovak University of Technology in Bratislava
Course unit code:
Course unit title:
Applied Food Sensory Analysis
Mode of delivery, planned learning activities and teaching methods:
lecture1 hour weekly (on-site method)

Credits allocated:
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 3. semester
Level of study:
Prerequisites for registration:
Assesment methods:
Oral exam at the end of term. To obtain evaluation ”A” students need to get min. 92 points, for ”B” to obtain min. 83 points, for the evaluation of ”C” min. 74 points, for the evaluation of ”D” min. 65 points and for the evaluation of ”E” min. 56 points in the final test at the end of term. Credits will not be granted if a student gets less than 56 points.
Learning outcomes of the course unit:
The student is familiar with the importance and use of sensory analysis in research, development, manufacture and food control ,knows the theoretical foundations of sensory methods and design of methods for various food commodities. The student will build on the knowledges of food technology and learns to assess the impact of technology on the sensory quality of a food. The student becomes familiar with the evaluation and sensory analysis of selected food commodities. The student is familiar with statistical analysis of results of sensory evaluation and with interpretation of the results.
Course contents:
Introduction to sensory analysis of food. The importance and use of sensory analysis in practice.
Basics of GLP in the sensory laboratory. Creation and design of tests for different product categories. Treatment of results.
The impact of technological processing on sensory evaluation.
Analytical vs. hedonic tests. Measurement of sensory sensitivity.
Sensory evaluation of mineral waters and soft drinks.
Sensory evaluation of alcoholic beverages.
Sensory evaluation of milk and milk products.
Sensory evaluation of meat and meat products.
Sensory evaluation of cereal products.
Sensory evaluation of confectioneries and chocolates.
Sensory evaluation of fruit and vegetables.
Sensory evaluation of coffee and tea.
Sensory evaluation of packaging and packaging materials.
Recommended or required reading:
PRÍBELA, A. Analýza potravín. Bratislava: Vydavateľstvo STU, 1991. 225 p. ISBN 80-227-0374-5.
PRÍBELA, A. Analýza potravín: Cvičenie. Bratislava : STU v Bratislave, 1991. 394 p. ISBN 80-227-0398-2.
PRÍBELA, A. Senzorické hodnotenie obalov a obalových materiálov SL. Vydavateľstvo STU v Bratislave, 2005.
PRÍBELA, A. -- POKORNÝ, J. -- MALÍK, F. -- TOMÁŠEK, K. Senzorické hodnotenie vína, vínnych a nealkoholických nápojov SL. Vydavateľstvo STU v Bratislave, 2005.
HEYMANN, H. -- LAWLESS, H T. Sensory Evaluation of Food. London: Springer, 2010. 620 p. ISBN 978-1-4419-6488-5.
LAWLESS, H T. Laboratory Exercises for Sensory Evaluation. London: Springer, 2013. 155 p. ISBN 978-1-4614-5713-8.

Language of instruction:
slovak or english
Courses evaluation:
Assessed students in total: 81

98,8 %1,2 %
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Name of lecturer(s): prof. Ing. Ľubomír Valík, PhD. (person responsible for course)
Ing. Lukáš Žemlička, PhD. (examiner, instructor, lecturer)
Last modification:
29. 1. 2019
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor

Last modification made by Ing. Tomáš Molnár on 01/29/2019.

Type of output: