Course detail

Sensory Analysis

FCH-MC_SEAAcad. year: 2022/2023

This course is focused on the problematic of sensory evaluation, i.e. evaluation using human senses. At first students will be familiarized with theoretical principles of physiology and psychology of human perception and with function of single sensory organs. At the second part the practical bases and requirements for sensory evaluation will be discussed in detail: requirements for assessors, evaluating process, suitable conditions for evaluation, methods used etc. Finally, the possibilities of application on various products and use of sensory evaluation in practice are discussed.



Language of instruction


Number of ECTS credits


Mode of study

Not applicable.

Learning outcomes of the course unit

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




To start studying the subject, at least basic knowledge of food technology (brief basis of individual food technologies) is required.





The course is focused especially on application in food industry, however, general bases are applicable in many other areas (cosmetics, environment etc.).




Planned learning activities and teaching methods

The course uses teaching methods in form of lecture and classes - 3 teaching hours per week; e-learning system (LMS Moodle) is available to students.

Assesment methods and criteria linked to learning outcomes

The course is completed by a written test - 10 questions aimed at mastering all areas of sensory analysis, the ability to apply in practice (required at least 50% success rate). The results are discussed at the oral exam, incl. possible additional questions - not mandatory, the result of written test can be improved.  The evaluation is in accordance with the ECTS system.

Course curriculum

The aim of the course is to acquaint students with the complex issues of the modern scientific field of sensory analysis, i.e. evaluation using the human senses.

Students will be acquainted with the theoretical bases of the functioning of the human sensory system; in the second part will be discussed in detail the practical implementation of sensory evaluation: requirements to assessors, evaluating process, suitable conditions for evaluation, methods used etc.


Week 1:

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

Week 2 - 4:

Human senses - nervous system, the process of sensory perception, anatomy of individual sensory organs (sight, hearing, smell, taste, tactile senses)

Week 5 - 7:

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

Week 8 - 10:

Overview of sensory methods (discriminant tests, descriptive tests, hedonic tests); statistical processing of sensory analysis results

Week 11 - 12:

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

Week 13:

Selected types of food, practical applications.

Work placements

Not applicable.


The objective of the course is to make students familiar with complex problematic of sensory analysis with main focus on sensory evaluation of food.





Specification of controlled education, way of implementation and compensation for absences

The lectures are not compulsory, but recommended.

Recommended optional programme components

Not applicable.

Prerequisites and corequisites

Not applicable.

Basic literature

Fantišek Buňka, Jan Hrabě, Bohumír Vospěl: Senzorická analýza potravin I. UTB ve Zlíně. (2010). 157 s. ISBN 978-80-7318-887-0. (CS)

Recommended reading

Gail Vance Civille , B. Thomas Carr: Sensory Evaluation Techniques. Apple Academic Press Inc. (2016). 600 pp. ISBN10 1482216906. (EN)
Lawless, H.T., Heymann, H. Sensory evaluation of food: principles and practices. 2nd ed. Springer-Verlag New York Inc. (2010). 596 pp. ISBN 0-8342-1752-X. (EN)


Classification of course in study plans

  • Programme NPCP_PCHBT Master's, 1. year of study, summer semester, compulsory-optional
  • Programme NKCP_CHPL Master's, 1. year of study, summer semester, compulsory-optional
  • Programme NPCP_CHPL Master's, 1. year of study, summer semester, compulsory-optional

Type of course unit



26 hours, optionally

Teacher / Lecturer

Guided consultation in combined form of studies

39 hours, optionally

Teacher / Lecturer


13 hours, compulsory

Teacher / Lecturer