Dec 8, 2019   7:04 p.m. Marína
Academic information system

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


     Information sheet          ECTS          Syllabus          


     Slovak          English          


University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436A1_4I
Course unit title: Applied Food Sensory Analysis
Mode of completion and Number of ECTS credits: Exam (1 credit)
Course contents:
1.Introduction to sensory analysis of food. The importance and the use of sensory analysis in practice (allowance 0/0)
 
a.Terminology
b.The position of sensory analysis in food analysis
c.Sensory analysis in practice

2.The basics of GLP in the sensory analysis. Creation and design of tests for different product categories. Treatment of results (allowance 0/0)
 
a.Good laboratory practice in sensory laboratory
b.The test used in sensory analysis. Design of test for various kind of food commodities
c.Treatment of results

3.The impact of technological processing on sensory evaluation (allowance 0/0)
 
a.Basic principles of technological processing of selected commodities
b.The impact of technology on the sensory quality

4.Analytical vs. hedonic tests. Measurment of sensory sentivity (allowance 0/0)
 
a.Analytical tests as objectification of sensory evaluation
b.Hedonic evaluation of food
c.Sensory sensitivity

5.Sensory evaluation of mineral waters and soft drinks (allowance 0/0)
 
a.Types of mineral waters and soft drinks
b.The test used in sensory evaluation of mineral waters and soft drinks
c.The impact of technology, storage and transport om the sensory quality of mineral waters and soft drinks

6.Sensory evaluation of alcoholic beverages (allowance 0/0)
 
a.Types of alcoholic beverages
b.The test used in sensory evaluation of alcoholic beverages
c.The impact of raw materials, technology, storage and transport on the sensory quality of alcoholic beverages

7.Sensory evaluation of milk and milk products (allowance 0/0)
 
a.Types of milk products
b.The tests used in sensory evaluation of milk and milk products
c.The impact of raw material, technology, storage and transport on the sensory quality of milk and milk products

8.Sensory evaluation of meat and meat products (allowance 0/0)
 
a.Types of meat products
b.The tests used in sensory evaluation of meat and meat products
c.The impact of raw material, technology, storage and transport on the sensory quality of meat and meat products

9.Sensory evaluation of cereal products (allowance 0/0)
 
a.Types of cereal products
b.The tests used in sensory evaluation of cereal products
c.The impact of raw material, technology, storage and transport on the sensory quality of cereal products

10.Sensory evaluation of confectionery and chocolates (allowance 0/0)
 
a.Types of confectionery and chocolates
b.The tests used in sensory evaluation of confectionery and chocolates
c.The impact of raw material, technology, storage and transport on the sensory quality of confectionery and chocolates

11.Sensory evaluation of fruits and vegetables (allowance 0/0)
 
a.Types of fruits and vegetables
b.The tests used in sensory evaluation of fruits and vegetables
c.The impact of raw material, technology, storage and transport on the sensory quality of fruits and vegetables

12.Sensory evaluation of coffee and tea (allowance 0/0)
 
a.Types of coffee and tea
b.The tests used in sensory evaluation of coffee and tea
c.The impact of raw material, technology, storage and transport on the sensory quality of coffee and tea

13.Sensory evaluation of packing and packing materials (allowance 0/0)
 
a.Types of packing and packing materials used for packing of food
b.The tests used in sensory evaluation of packing and packing materials
c.The impact of packing and packing material on sensory quality of food


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

Type of output: