Course syllabus SENANP - Sensory analysis of food (FA - SS 2019/2020)


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Course code:
SENANP
Course title in Czech:
Sensory analysis of food
Course title in English:
Sensory analysis of food
Semester:
SS 2019/2020
Mode of completion and number of credits:
Exam (3 credits)
Mode of delivery and timetabled classes:
full-time, 1/2 (hours of lectures per week / hours of seminars per week)
Level of course:
master continuing
Course type: required
Type of delivery:
usual
Mode of delivery for our mobility students abroad:
-- item not defined --
Language of instruction: Czech
Course supervisor:
Course supervising department:
Department of Food Technology (FA)
Faculty:
Teachers:
prof. Ing. Alžbeta Jarošová, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Markéta Piechowiczová (instructor, tutor)
Ing. Alena Saláková, Ph.D. (lecturer)
doc. Ing. Viera Šottníková, Ph.D. (lecturer)
Prerequisites: Bachelor State Examination
 
Timetable in this semester:
Day
From-till
Room
Teacher
Entry
Frequency
Capacity
Tuesday
8.00-8.50
M2.11
A. Jarošová, A. Saláková, V. ŠottníkováLectureEvery week50
Tuesday
9.00-10.50
N11
Seminar
Every week
11
Tuesday11.00-12.50
N11
Seminar
Every week
11
Tuesday
13.00-14.50
N11
Seminar
Every week
10
Tuesday15.00-16.50
N11
M. PiechowiczováSeminarEvery week10
 
Aim of the course and learning outcomes:
In this course, students will learn about anatomy and functions of sensory receptors as well as about basic concepts and conditions of sensory evaluation and getting both theoretical and practical skills and knowledge of basic methods of sensory analysis. After finishing this course, students will acquire skills enabling them to organise and perform sensory evaluation of food products with regard to evaluated samples and the purpose of sensory evaluation. They will be able to process, evaluate and interpret results of these sensory tests as well as to suggest corresponding measures (remedies) concerning technological procedures.
 
Course content:
1.
The importance of sensory analysis of food, development and prospects (allowance 2/6)
2.
Tools sensory perception (allowance 2/0)
 
a.
Sense organs and their components
b.Classification of sensory receptors

3.
Anatomy of important sensory organ for sensory analysis of food (allowance 4/0)
 
a.Senses: taste, olfactory, visual, auditory
b.
Senses: tactile, kinesthetic, for warmth, for coolness, for pain

4.
Modes of sensory impulses (allowance 3/0)
 
a.
Processing of excitation in the central nervous system
b.
Psychometrics

5.
Character of perception, the perception of hedonic rating (allowance 1/2)
6.
Man as an evaluator for sensory analysis (allowance 2/2)
 
a.
Subjective conditions in the sensory analysis
b.The objective conditions in the sensory analysis

7.The main methods of sensory analysis (allowance 2/4)
8.Sensory evaluation of the quality of the main types of food (allowance 12/14)
 
a.
Effects of a raw material and technological process on the sensory quality of food
b.
Effects of storage and distribution of food to their sensory quality

Learning activities and teaching methods:
Type of teaching methodDaily attendance
lecture
14 h
laboratory work
28 h
consultation6 h
preparation for exam30 h
preparation for regular assessment10 h
preparation for regular testing
10 h
elaboration of reports
6 h
Total
104 h
 
Assessment methods:
Credit:
- Mandatory participation in exercises
- Successful completion of required credit hour exam (minimum score of 7.5 out of possible 10)

examination:
- written examination - 10 questions including practice and lecture
(10-9,5 points - A, 9.25 to 8.5 points - B, from 8.25 to 7.5 points - C, 7.25 to 6.5 points - D, 6,25-6 points - E, 6 or less points - F)
Zápočet:
- povinná účast na cvičeních,
- povinné úspěšné splnění zápočtové písemky (min. počet bodů 7,5 z možných 10)
 
Assessment criteria ratio:
Requirement type
Daily attendance
Total0 %
 
Recomended reading and other learning resources:
Basic:
INGR, I. -- POKORNÝ, J. Senzorická analýza potravin. 1st ed. Brno: MZLU, 1997. 101 p. ISBN 80-7157-283-7.
JAROŠOVÁ, A. et al. Senzorická analýza potravin. Veterinářství. 2004. no. 6, p. 362--364. ISSN 0506-8231.

Recommended:
POKORNÝ, J. Metody senzorické analýzy potravin: a stanovení senzorické jakosti. 2nd ed. Praha: Ústav zemědělských a potravinářských informací, 1993. 196 p. ISBN 80-85120-60-7.
KOPEC, K. Zahradnická kvalitologie: nástin přednášek. 1st ed. Brno: MZLU, 1997. 52 p. ISBN 80-7157-263-2.
Ježek, F. Senzorická analýza potravin. Návody na cvičení. VFU Brno. 2014, 79 s. ISBN 978-80-7305-725-1.
Neumann, R. a kol. Senzorické zkumanie potravín. Bratislava: Alfa, 1990, 532s.

Course listed in study plans for this semester:
Field of study C-FT-FQS Food Quality and Safety, full-time form, initial period WS 2018/2019
Field of study C-FT-FT Food Technology, full-time form, initial period WS 2018/2019
 
Course listed in previous semesters:
Teaching place:
Brno


Last modification made by Ing. Michal Karhánek on 04/23/2020.

Type of output: