Oct 21, 2019   10:48 p.m. Uršuľa
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Course syllabus 436L1_4B - Laboratory Practice in Analysis and Sensory Evaluation of Foods and Cosmetic (FCFT - SS 2019/2020)


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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:
laboratory/construction practice2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: -- item not defined --
Level of study: 1.
Prerequisites for registration: none
 
Assesment methods:
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.
 
Course contents:
Determination of carbohydrates.
Determination of flavoring aromatics.
Determination of natural pigments.
Determination of synthetic pigments.
Sensory analysis.
Sensory evaluation of food products.
Sensory evaluation of cosmetic products.
 
Recommended or required reading:
Basic:
DAVÍDEK, J. Laboratórní příručka analýzy potravin. Praha: SNTL, 1977. 718 p.
WEAVER, C. The Food Chemistry Laboratory. Boca Raton: CRC Press Int., 1996. 123 p. ISBN 0-8493-8006-5.
PRÍBELA, A. Analýza potravín. Cvičenie. Bratislava: Edičné stredisko STU, 1991. 394 p. ISBN 80-227-0398-2.
POKORNÝ, J. Metody senzorické analýzy potravin. Praha: ÚZPI, 1993. 196 p. ISBN 80-85120-34-8.

 
Language of instruction: slovak or czech or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 342

ABCDEFX
50,3 %34,8 %12,0 %2,9 %0 %0 %
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.

Type of output: