Sep 19, 2019   12:31 p.m. Konštantín, pamätný deň - Deň prvého verejného vystúpenia Slovenskej národnej rady
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Course syllabus 436A0_4B - Analysis and Sensory Evaluation of Foods 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: 436A0_4B
Course unit title: Analysis and Sensory Evaluation of Foods and Cosmetics
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 4
 
Recommended semester/trimester: -- item not defined --
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:
Student knows fundamentals of analytical methods which are used when the food is evaluated. He knows principles and methods and is able to select a suitable method to verify and determine the basic compounds of foods and the foreign substance. Student knows basics of the sensory analysis and knows to evaluate the organoleptic properties of foods and sensory properties of cosmetic products.
 
Course contents:
Course introduction.
Food quality.
Water and dry matter.
Crude protein.
Minerals.
Carbohydrates.
Lipids.
Vitamins.
Xenobiotics.
Substances that affect appearance, taste and smell.
Sensory analysis.
 
Recommended or required reading:
Basic:
DAVÍDEK, J. -- VELÍŠEK, J. Analýza potravin. Praha: Ediční středisko VŠCHT, 1992. 122 p. ISBN 80-7080-163-8.
JAMES, C S. Analytical Chemistry of Foods. Oxford: Chapman and Hall, 1996. 178 p. ISBN 0-7514-0196-X.
PRÍBELA, A. Analýza potravín. Bratislava: Vydavateľstvo STU, 1991. 225 p. ISBN 80-227-0374-5.
POKORNÝ, J. Metody senzorické analýzy potravin. Praha: ÚZPI, 1993. 196 p. ISBN 80-85120-34-8.
VALENTOVÁ, H. -- POKORNÝ, J. -- INGR, I. Senzorická analýza potravin. Brno: MZLU, 1997. 101 p. ISBN 80-7157-283-7.

 
Language of instruction: slovak or czech or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 340

ABCDEFX
17,9 %20,9 %25,6 %19,7 %14,7 %1,2 %
Name of lecturer(s): Ing. Martina Koňuchová, PhD. (examiner)
prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
Ing. Lukáš Žemlička, PhD. (examiner, instructor)
 
Last modification: 14. 6. 2018
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor


Last modification made by Ing. Tomáš Molnár on 06/14/2018.

Type of output: