Oct 22, 2019   6:34 p.m. Sergej
Academic information system

Course syllabus 436S0_4B - Food Sensory Analysis (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: 436S0_4B
Course unit title: Food Sensory Analysis
Mode of delivery, planned learning activities and teaching methods:
lecture2 hours weekly (on-site method)

 
Credits allocated: 3
 
Recommended semester/trimester: -- item not defined --
Level of study: 1.
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 importance and status of sensory analysis of food, is  familiar with the basic of anatomy and physiology of the sense organs - sight, smell, taste, touch and hearing - in terms of their use in sensory evaluation. The student can evaluate influences and errors  in sensory evaluation of food, knows the optimal conditions for assessment and requirements for sensory laboratory. Student is familiar with the process of selection and training of assessors and with the theoretical principles of methods of sensory evaluation of food.
 
Course contents:
The importance and status of sensory analysis of food, fundamentals of anatomy and physiology of the sense organs - sight, smell, taste, touch and hearing - in terms of their use in sensory evaluation. Influences and errors in sensory evaluation of food, optimal conditions for assessment and requirements for sensory laboratory. Process of selection and training of assessors and with the theoretical principles of methods of sensory evaluation of food.
 
Recommended or required reading:
Basic:
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.

 
Language of instruction: slovak or english
 
Notes:
 
Courses evaluation:
Assessed students in total: 168

ABCDEFX
71,4 %19,0 %6,5 %0 %0 %3,1 %
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: