Oct 16, 2019   10:14 a.m. Vladimíra
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Course syllabus N436A0_4I - Applied Sensorial Food Analysis (FCFT - WS 2019/2020)

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University: Slovak University of Technology in Bratislava
Faculty: Faculty of Chemical and Food Technology
Course unit code: N436A0_4I
Course unit title: Applied Sensorial Food Analysis
Mode of delivery, planned learning activities and teaching methods:
lecture1 hour weekly (on-site method)
laboratory/construction practice2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Biotechnology - master (optional), 3. semester
Biotechnology - master (optional), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
Oral exam at the end of term. 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 in the final test at the end of term. Credits will not be granted if a student gets less than 56 points.
Learning outcomes of the course unit:
The student is familiar with the importance and use of sensory analysis in research, development, manufacture and food control ,knows the theoretical foundations of sensory methods and design of methods for various food commodities. The student will build on the knowledges of food technology and learns to assess the impact of technology on the sensory quality of a food. The student becomes familiar with the evaluation and sensory analysis of selected food commodities. The student is familiar with statistical analysis of results of sensory evaluation and with interpretation of the results.
Course contents:
Introduction to sensory analysis of food. The importance and use of sensory analysis in practice.
Basics of GLP in the sensory laboratory. Creation and design of tests for different product categories. Treatment of results.
The impact of technological processing on sensory evaluation.
Analytical vs. hedonic tests. Measurement of sensory sensitivity.
Sensory evaluation of mineral waters and soft drinks.
Sensory evaluation of alcoholic beverages.
Sensory evaluation of milk and milk products.
Sensory evaluation of meat and meat products.
Sensory evaluation of cereal products.
Sensory evaluation of confectioneries and chocolates.
Sensory evaluation of fruit and vegetables.
Sensory evaluation of coffee and tea.
Sensory evaluation of packaging and packaging materials.
Recommended or required reading:
PRÍBELA, A. Analýza potravín. Bratislava: Vydavateľstvo STU, 1991. 225 p. ISBN 80-227-0374-5.
PRÍBELA, A. Analýza potravín. Cvičenie. Bratislava: Edičné stredisko STU, 1991. 394 p. ISBN 80-227-0398-2.
PRÍBELA, A. Senzorické hodnotenie obalov a obalových materiálov SL. Vydavateľstvo STU v Bratislave, 2005.
LAWLESS, H T. Laboratory Exercises for Sensory Evaluation. London: Springer, 2013. 155 p. ISBN 978-1-4614-5713-8.
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
Courses evaluation:
Assessed students in total: 28

100,0 %0 %0 %0 %0 %0 %
Name of lecturer(s): prof. Ing. Ľubomír Valík, PhD. (person responsible for course) - slovak, english
Ing. Lukáš Žemlička, PhD. (examiner, instructor, lecturer)
Last modification: 29. 1. 2019
Supervisor: prof. Ing. Ľubomír Valík, PhD. and programme supervisor

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

Type of output: