Information sheet ECTS Syllabus
Course syllabus 436A0_4B - Analysis and Sensory Evaluation of Foods and Cosmetics (FCFT - SS 2018/2019)
|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:|
|Recommended semester/trimester:||-- item not defined --|
|Level of study:||1.|
|Prerequisites for registration:||none|
|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.|
Water and dry matter.
Substances that affect appearance, taste and smell.
|Recommended or required reading:|
|Language of instruction:||slovak or czech or english|
|Assessed students in total: 340|
|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.