Sensory Evaluation of Food

NAME OF THE COURSE Sensory Evaluation of Food

Code

KTM216

Year of study

2.

Course teacher

Credits (ECTS)

4.0

Associate teachers

Type of instruction (number of hours)

P S V T

20

15

10

0

Status of the course

Mandatory

Percentage of application of e-learning

0 %

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

 

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.

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

 

 

Essay

0.0

Seminar essay

1.0

 

 

Tests

0.0

Oral exam

0.0

 

 

Written exam

2.0

Project

0.0

 

 

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

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.

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)