Information sheet ECTS Syllabus
Course syllabus N436L3_4B - Laboratory of Sensory Analysis of Food and Cosmetics (FCFT - SS 2018/2019)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||N436L3_4B|
|Course unit title:||Laboratory of Sensory Analysis of Food and Cosmetics|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||Food, Nutrition, Cosmetics - bachelor (compulsory), 6. semester|
|Level of study:||1.|
|Prerequisites for registration:||none|
|Classification several laboratory practices with the maximum possible number of points obtained 100 in each practice. At the end of term will be the final credit work with the maximum possible number of points obtained 100. 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 (average in laboratory practices and final credit work ). |
|Learning outcomes of the course unit:|
|Student knows the methods of sensory analysis and has experience with using of these methods by the food evaluation. Student knows how to evaluate the organoleptic properties of food from several food commodities, wrappage and sensory properties of several cosmetic products.
|Tests to verify the resolution of basic tastes, the resolution of different concentrations, on the memory capabilities of the evaluator.
Tests to verify the ability to distinguish between various types of odors, different concentration of odors, on the memory capabilities of the evaluator.
Practicing techniques of a paired test.
Sensory evaluation of bakery products.
Sensory evaluation of meat products.
Sensory evaluation of dairy products.
Sensory evaluation of beverages.
Sensory evaluation of fats and oils.
Sensory evaluation of food wrappers.
Sensory evaluation of lip rouge and toothpaste.
Sensory evaluation of floressence water aroma and mouth water.
Sensory evaluation of soap and shampoo.
Sensory evaluation of face-creams.
|Recommended or required reading:|
|Language of instruction:||slovak or english|
|Assessed students in total: 47|
|Name of lecturer(s):||Ing. Martina Koňuchová, PhD. (instructor, lecturer)|
Ing. Anna Mikulajová, PhD. (instructor, lecturer)
Ing. Silvia Mošovská, PhD. (instructor, lecturer)
Ing. Ladislav Staruch, PhD. (instructor, lecturer)
Ing. Petra Šipošová (instructor, lecturer)
Ing. Lukáš Žemlička, PhD. (person responsible for course)
|Last modification:||23. 10. 2018|
|Supervisor:||Ing. Lukáš Žemlička, PhD. and programme supervisor|
Last modification made by Ing. Tomáš Molnár on 10/23/2018.