Sep 22, 2019   3:41 a.m. Móric
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Course syllabus N436L3_4I - Laboratory of Applied Food Sensory 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: N436L3_4I
Course unit title: Laboratory of Applied Food Sensory Analysis
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice2 hours weekly (on-site method)

Credits allocated: 2
Recommended semester/trimester: Nutrition and Food Quality Assessment - master (compulsory), 3. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods:
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 knows the selected methods of sensory evaluation of food. Students is familiar with the methods of selection of sensory test, knows the usage of discriminative, scaling and descriptive analysis and statistical treatment of the results. Student becomes familiar with the evaluation and sensory analysis of selected food commodities, learns to assess the impact of raw materials, technology and the storage of their sensory value.
Course contents:
Introduction to the seminar. Organization of exercises.
Discriminative methods. Mathematical and statistical methods for evaluation of results.
Descriptive analysis methods and evaluation of sensory quality of food.
Instrumental methods in sensory analysis.
Sensory evaluation of mineral waters, soft drinks and 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 fruits and vegetables.
Sensory evaluation of coffee and tea.
Sensory evaluation of packaging and packaging materials.
Final exam.
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 : STU v Bratislave, 1991. 394 p. ISBN 80-227-0398-2.
PRÍBELA, A. Senzorické hodnotenie obalov a obalových materiálov SL. Vydavateľstvo STU v Bratislave, 2005.
PRÍBELA, A. -- POKORNÝ, J. -- MALÍK, F. -- TOMÁŠEK, K. Senzorické hodnotenie vína, vínnych a nealkoholických nápojov 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: 53

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

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

Type of output: