| NAME OF THE COURSE |
Sensory Evaluation of Food |
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Code |
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Course teacher |
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Associate teachers |
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Type of instruction (number of hours) |
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Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
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| COURSE DESCRIPTION |
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 |
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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: |
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Student responsibilities |
Active participation in all activities: lectures, consultations, searching the literature.
Attending lectures is 80%, while seminars 100% of the total hours. |
Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
0.5 |
Research |
0.0 |
Practical training |
0.5 |
Experimental work |
0.0 |
Report |
0.0 |
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Essay |
0.0 |
Seminar essay |
1.0 |
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Tests |
0.0 |
Oral exam |
0.0 |
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Written exam |
2.0 |
Project |
0.0 |
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Grading and evaluating student work in class and at the final exam |
Written exam after the final lecture. |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
H. Stone, J. L. Sidel: Sensory Evaluation Practices 3rd Ed., Elsevier Academic Press San Diego, California, USA, 2004. |
0 |
kod predmetnog nastavnika |
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Optional literature (at the time of submission of study programme proposal) |
H. T. Lawless, H. Heymann: Sensory Evaluation of Food, Principles and Practices, 2nd Ed., Springer Science+Business Media, LLC, New York, NY, USA, 2010.
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Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level. |
Other (as the proposer wishes to add) |
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