Sep 20, 2019   5:41 a.m. Ľuboslav, Ľuboslava
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Course syllabus N436S1_4B - Sensory Analysis of Food and Cosmetics (FCFT - SS 2018/2019)


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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436S1_4B
Course unit title: Sensory Analysis of Food and Cosmetics
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: Food, Nutrition, Cosmetics - bachelor (compulsory), 6. semester
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
Oral exam at the end of term 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.
 
Learning outcomes of the course unit:
The student knows the importance and status of sensory analysis of food and cosmetics, is familiar with the basic of anatomy and physiology of the sense organs – sight, smell, taste, touch and hearing – in terms of their use in sensory evaluation. The student can evaluate influences and errors in sensory evaluation of food and cosmetics, knows the optimal conditions for assessment and requirements for sensory laboratory. Student is familiar with the process of selection and training of assessors and with the theoretical principles of methods of sensory evaluation of food and cosmetics.
 
Course contents:
The introduction to the sensory analysis of food and cosmetics
The overall and the partial value of food, the adulteration of food
The sensory evaluation of food
The sensory evaluation of cosmetic products
The sense organs. Central nervous system, Sight organ
The sense organs. Gustatory organ, olfactory organ
The sense organs. Tactile organ, organ of hearing
Errors and influences during sensory evaluation
Requirements for sensory laboratory
The selection and training of assessors
Methods of sensory evaluation of food and cosmetic. Selection of method. Discriminative methods
Methods of sensory evaluation of food and cosmetics. Raking and descriptive methods
Testing of assessors
 
Recommended or required reading:
Basic:
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.
HEYMANN, H. -- LAWLESS, H T. Sensory Evaluation of Food. London: Springer, 2010. 620 p. ISBN 978-1-4419-6488-5.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 46

ABCDEFX
56,5 %26,1 %17,4 %0 %0 %0 %
Name of lecturer(s): prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
Ing. Vladimír Žúbor, PhD. (examiner, instructor, lecturer)
 
Last modification: 19. 2. 2018
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 02/19/2018.

Type of output: