Sensory Evaluation of Food

Code

Course teacher

Associate teachers

Status of the course

Course objectives

The objective is to learn students about sensory perception of food and its organoleptic properties, and their aim in the evaluation of food quality and general acception from consumers.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After student pass the exam he will be able to:
- define tha basic terms from the laws on sensory evaluation of food
- explain anatomy and physiology basics of organoleptic food analysis
- know and distinguish sensory characteristics of different food products
- find the connection between sensory evaluation of food and its quality control

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Introduction to sensory evaluation (definition, historical overview and application)
2nd week: Olifactory system - mechanism, properties
3rd week: Legislation in sensory evaluation of food
4th week: Food properties (taste, smell, sight, texture, hearing)
5th week: Physiological elements of sensory evaluation - smell
6th week: Physiological elements of sensory evaluation - taste
7th week: Organisation of the sensory evaluation - factors that have impact on the evaluation process
8th week: Tests in sensory analysis (analitical and customers test)
9th week: Test of differences, Affinity tests
10th week: Descriptive sensory evaluation
11th week: Training
12th week: Sensory evaluation in the detection of quality of different products - olive oil
13th week: Sensory evaluation in the detection of quality of different products - wine
14th week: Sensory evaluation in the detection of quality of different products - milk and cheese
15th week: Sensory evaluation in the detection of quality of different products - fermented milk products (jogurth, kefir...)
Practice:
Learning about basic smells and tastes. Aplication of different tests.

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.
Attending lectures is 80%, while seminars 100% of the total hours.