Students will gain basic knowledge of the modern scientific field - sensory analysis; they will be able to prepare and perform simple evaluations of various foods.

Food technology – the brief base of particular food technologies.

This course is recommended for students who do not continue their studies in one of the subsequent master's programs.

The course is realized in the form of lectures - 2 teaching hour per week. The e-learning system (LMS Moodle) is available to students.

Conditions for awarding the graded course-unit credit:

a) written part – elaboration of a brief research and design of sensory evaluation of selected food commodity in range of approx. 5-10 standard pages of text.

b) oral part – discussion on the given issue, active knowledge and overview of the student

Introduction to the problematic, the term "sensory analysis", history, legislation

Requirements to sensory evaluation – human as an evaluator/assessor, equipment of the sensory laboratory, preparation and submission of samples, procedure for sample evaluation

Overview of basic sensory methods (discriminant tests, descriptive tests)

Sensory quality, organoleptic properties and their evaluation - appearance, color, smell, taste (flavor), texture

Selected types of food, practical applications

The objective of this course is to make students familiar with the basic principles of sensory evaluation of food

Attendance at lectures is not compulsory.

• Programme BPCP_CHTPO Bachelor's

  specialization PCH , 3. year of study, summer semester, compulsory-optional
  

• Programme BKCP_CHTPO Bachelor's

  specialization PCH , 3. year of study, summer semester, compulsory-optional