Information sheet ECTS Syllabus
Course syllabus 436L1_4B - Laboratory Practice in Analysis and Sensory Evaluation of Foods and Cosmetic (FCFT - SS 2019/2020)
|University:||Slovak University of Technology in Bratislava|
|Faculty:||Faculty of Chemical and Food Technology|
|Course unit code:||436L1_4B|
|Course unit title:||Laboratory Practice in Analysis and Sensory Evaluation of Foods and Cosmetic|
|Mode of delivery, planned learning activities and teaching methods:|
|Recommended semester/trimester:||-- item not defined --|
|Level of study:||1.|
|Prerequisites for registration:||none|
|Classification several laboratory practices with the maximum possible number of points obtained 100 in each practice. 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 (average in laboratory practices).|
|Learning outcomes of the course unit:|
|Student has experience with using the analytical methods when the food is evaluated. Student is handy in the chemical laboratory, knows to evaluate the select compounds of the foods (carbohydrates, aromatics, natural pigments, synthetic pigments). He is skilled in methods of the sensory analysis and knows to evaluate the organoleptic properties of the foods and sensory properties of cosmetic products.|
|Determination of carbohydrates.
Determination of flavoring aromatics.
Determination of natural pigments.
Determination of synthetic pigments.
Sensory evaluation of food products.
Sensory evaluation of cosmetic products.
|Recommended or required reading:|
|Language of instruction:||slovak or czech or english|
|Assessed students in total: 342|
|Name of lecturer(s):||prof. Ing. Ľubomír Valík, PhD. (person responsible for course)|
|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.