Courses list

Wersja polska

Course code: NZCS10054f16
Semester: 2016/2017 winter
Name: Sensory analysis of food
Major: Human Nutrition
Study Type: first cycle
Course type: optional
Study Semester: 5
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr inż. Maciej Oziembłowski
Language of instruction: Polish


Learning outcomes: Knowledge: Student knows the role of food sensory analysis, has the main knowledge of selected sensory methods, can describe selected aspects of food sensory properties with the use of selected norms, understand relationships between sensory properties of food and the quality of food products, know the terms used in food sensory analysis. Skills: On completion of this course students: will know the basic methodology used in food sensory analysis, will be able to plan and make sensory experiment in correct way; will correct conclude according to obtained sensory results.

Competences: Social skills (Attitude): Students will obtain the knowledge of correct preparation of sensory experiments according to methodology based mainly on ISO standards.

Prerequisites: food chemistry, mathematics, food analysis

Course content: 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.

Recommended literature: 1. Baryłko-Pikielna N., Matuszewska I., Sensoryczne badania żywności, podstawy – metody – zastosowania, Wydawnictwo Naukowe PTTŻ, Kraków 2009 2. Towaroznawstwo żywności przetworzonej, Świderski F., wyd. 3, Wyd. SGGW, Warszawa 2010 3. Design and analysis of sensory optimization, M.C. Gacula, Jr., Food & Nutrition Press, Trumbull, Connecticut, USA

Assessment methods: exam

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