SENSORY ANALYSIS OF FOOD

Course ID: NZJ-SE>ANSENS
Course title: SENSORY ANALYSIS OF FOOD
Semester: 5 / Winter
ECTS: 2
Lectures/Classes: 15 / 15 hours
Field of study: Food Quality Management and Analysis
Study cycle: 1st cycle
Type of course: compulsory
Prerequisites: food chemistry, mathematics, food analysis
Contact person: dr Maciej Oziembłowski maciej.oziemblowski@upwr.edu.pl
Short description: The aim of the course is to enable students to familiarize themselves with the material of the sensory analysis. The program will include lectures on issues related to this subject. The aim of the laboratory is to enable students to get acquainted with the basic methodology used in sensory analysis.
Full description: Sensory analysis as one of the methods in food quality assessment, terms and sensory characteristics of selected food products, sensory sensitivity, sensory analysis laboratory, tests and methods used in sensory analysis, documentation and analysis of obtained sensory results.
Bibliography:
Learning outcomes: After completing the course student Knowledge: - defines the concepts of sensory analysis - describes the terminology, methods and techniques of sensory analysis of food; - explains the main relationship between the quality of the product and its sensory characteristics, knows the role of sensory analysis of foods, describes the selected sensory properties of food on the basis of the relevant standards Skills - Student can choose the appropriate sensory method to achieve goals; - Student knows the sensory analysis laboratory equipment and safety rules of work in the lab; - Student is able to choose the sensory panel and carry out the appropriate conclusions on the basis of the obtained results; Social competence - is aware of the importance of social, professional and ethical responsibility for the quality of food, also in the aspect of the sensory analysis
Assessment methods and assessment criteria: Evaluation of exercises 70%, the evaluation of the lecture 30%

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