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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
Faculty of Chemical and Food Technology
Course unit title:
Applied Food Sensory Analysis
Course unit code:
Mode of completion and Number of ECTS credits:
Exam (1 credit)
Name of lecturer: prof. Ing. Ľubomír Valík, PhD. (person responsible for course)
Ing. Lukáš Žemlička, PhD. (examiner, instructor, lecturer)
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.
Prerequisites and co-requisites: none
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.

Planned learning activities and teaching methods:
The course Applied food sensory analysis contains 13 lectures, each taking 1 hour.
Assesment methods and criteria: exam
Language of instruction:
Slovak, English
Work placement(s):
There is no compulsory work placement in the course unit.

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

Type of output: