Course detail
Laboratory Classes in Sensory Analysis
FCH-MC_SEA_PAcad. year: 2023/2024
The block practical exercise builds on the theoretical knowledge gained in lectures (requirements for assessors, evaluating procedure, conditions for evaluation, applicable methods, etc.). Students will be allowed to test/verify their physical and mental preconditions for sensory evaluation - sensitivity of their senses (taste, smell, sight, or touch) using simple tests that are commonly used in practice for the selection of sensory assessors (according to ČSN ISO 3972: 2013, ČSN ISO 5496: 2009 and ČSN ISO 8586-1: 2015). The tests are performed on model samples of standards. The practices will also include a sensory evaluation of real food samples using various types of sensory tests.
Language of instruction
Number of ECTS credits
Mode of study
Guarantor
Entry knowledge
To pass this practical course, theoretical knowledge acquired in the course Sensory Analysis is necessary.
Rules for evaluation and completion of the course
Participation in this practical course is required and controlled.
On the basis of the sensory forms from the individual tests, the students draw up protocols with a summary, statistical processing and discussion of the results.
Aims
The aim of the course is to acquaint students with the practical implementation of sensory evaluation of foods, including the data evaluation and processing.
Students will be prepared to obtain certificate "selected assessor" (according to applicable ISO standards), which entitles the holder to perform a qualified assessment in any sensory laboratory.
As "panel leaders", they will be able to prepare, organize, carry out and evaluate simple sensory evaluations.
Study aids
Prerequisites and corequisites
Basic literature
Recommended reading
Gail Vance Civille , B. Thomas Carr: Sensory Evaluation Techniques. (2016). Apple Academic Press Inc. 600 pp. ISBN10 1482216906. (EN)
Elearning
Classification of course in study plans
- 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
- Programme NPCP_PCHBT Master's 1 year of study, summer semester, compulsory-optional
Type of course unit
Guided consultation in combined form of studies
Teacher / Lecturer
Laboratory exercise
Teacher / Lecturer
Syllabus
Week 1:
Operation of sensory laboratory, basics of evaluation, legislation
Week 2 - 8:
Identification of basic tastes and odours
Determination of threshold sensitivity of taste and smell
Test for recognition of taste and smell intensity
Test for determination of taste memory
Test for recognition of colour intensity
Week 9 - 11: Evaluation of real foods
Sensory evaluation of beer, wine, confectionery, dairy products etc.
Sensory evaluation of soap, shampoo, cream etc.
Week 12 - 13:
Presentation of evaluation results, comparison of outputs of different types of evaluation
Elearning