Sep 16, 2019   2:57 p.m. Ľudomila, Ľudmila
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Course syllabus N436L3_4B - Laboratory of Sensory Analysis of Food and Cosmetics (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: N436L3_4B
Course unit title: Laboratory of Sensory Analysis of Food and Cosmetics
Mode of delivery, planned learning activities and teaching methods:
laboratory/construction practice2 hours weekly (on-site method)

 
Credits allocated: 2
 
Recommended semester/trimester: Food, Nutrition, Cosmetics - bachelor (compulsory), 6. semester
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. At the end of term will be the final credit work 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 (average in laboratory practices and final credit work ).
 
Learning outcomes of the course unit:
Student knows the methods of sensory analysis and has experience with using of these methods by the food evaluation. Student knows how to evaluate the organoleptic properties of food from several food commodities, wrappage and sensory properties of several cosmetic products.

 
Course contents:
Tests to verify the resolution of basic tastes, the resolution of different concentrations, on the memory capabilities of the evaluator.
Tests to verify the ability to distinguish between various types of odors, different concentration of odors, on the memory capabilities of the evaluator.
Practicing techniques of a paired test.
Sensory evaluation of bakery products.
Sensory evaluation of meat products.
Sensory evaluation of dairy products.
Sensory evaluation of beverages.
Sensory evaluation of fats and oils.
Sensory evaluation of food wrappers.
Sensory evaluation of lip rouge and toothpaste.
Sensory evaluation of floressence water aroma and mouth water.
Sensory evaluation of soap and shampoo.
Sensory evaluation of face-creams.
 
Recommended or required reading:
Basic:
PRÍBELA, A. Analýza potravín. Cvičenie. Bratislava: Edičné stredisko STU, 1991. 394 p. ISBN 80-227-0398-2.
POKORNÝ, J. Metody senzorické analýzy potravin a stanovení senzorické jakosti. Praha : ÚZPI, 1997. 195 p. ISBN 80-85120-60-7.
VALENTOVÁ, H. -- PUDIL, F. -- POKORNÝ, J. Sensorická analýza potravin: Laboratorní cvičení. Praha : VŠCHT Praha, 1999. 62 p. ISBN 80-7080-278-2.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 47

ABCDEFX
6,4 %34,0 %42,6 %17,0 %0 %0 %
Name of lecturer(s): Ing. Lukáš Žemlička, PhD. (person responsible for course)
 
Last modification: 29. 1. 2019
Supervisor: Ing. Lukáš Žemlička, PhD. and programme supervisor


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

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