ECTS
ECTS Course Catalogue
Course details
Course code: BŻS10077f14Semester: 2014/2015 summer
Name: Sensory Analysis of Food
Major: Food Safety
Study Type: first cycle
Course type: optional
Study Semester: 6
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 15 / 0
Lecturer: dr inż. Maciej Oziembłowski
Language of instruction: Polish
Learning outcomes:
Competences:
Prerequisites: Food chemistry, matemathics, 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: technologia i ocena jakości, Świderski F., wyd. 2 popr., Wyd. SGGW, Warszawa 2003 3. Design and analysis of sensory optimization, M.C. Gacula, Jr., Food & Nutrition Press, Trumbull, Connecticut, USA
Assessment methods:
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