Study programmes / C-FT Chemistry and Food Technology / Sensory analysis of food
Course code:SENANP
Course title in language of instruction:Senzorická analýza potravin
Course title in Czech:Senzorická analýza potravin
Course title in English:Sensory analysis of food
Mode of completion and number of credits:Exam (3 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 1/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2019/2020 - FA
Name of lecturer:prof. Ing. Alžbeta Jarošová, Ph.D. (examiner, instructor, lecturer, supervisor)
doc. Ing. Jindřiška Kučerová, Ph.D. (lecturer)
Ing. Hana Šulcerová, Ph.D. (instructor, tutor)
prof. Ing. Květoslava Šustová, Ph.D. (lecturer)
Prerequisites:Bachelor State Examination
Aims of the course:In this course, students will learn about anatomy and functions of sensory receptors as well as about basic concepts and conditions of sensory evaluation and getting both theoretical and practical skills and knowledge of basic methods of sensory analysis. After finishing this course, students will acquire skills enabling them to organise and perform sensory evaluation of food products with regard to evaluated samples and the purpose of sensory evaluation. They will be able to process, evaluate and interpret results of these sensory tests as well as to suggest corresponding measures (remedies) concerning technological procedures.
Course contents:
1.The importance of sensory analysis of food, development and prospects (allowance 2/6)
2.Tools sensory perception (allowance 2/0)
a.Sense organs and their components
b.Classification of sensory receptors

3.Anatomy of important sensory organ for sensory analysis of food (allowance 4/0)
a.Senses: taste, olfactory, visual, auditory
b.Senses: tactile, kinesthetic, for warmth, for coolness, for pain

4.Modes of sensory impulses (allowance 3/0)
a.Processing of excitation in the central nervous system

5.Character of perception, the perception of hedonic rating (allowance 1/2)
6.Man as an evaluator for sensory analysis (allowance 2/2)
a.Subjective conditions in the sensory analysis
b.The objective conditions in the sensory analysis

7.The main methods of sensory analysis (allowance 2/4)
8.Sensory evaluation of the quality of the main types of food (allowance 12/14)
a.Effects of a raw material and technological process on the sensory quality of food
b.Effects of storage and distribution of food to their sensory quality

Learning outcomes and competences:
Generic competences:
-ability to apply knowledge
-ability to make decisions
-ability to solve problems
-ability to work independently
-professional knowledge

Specific competences:
-Ability to choose these methods for analysis of food and agriculture products
-Analytical data processing, assessment of analytical procedures, quality assurance of analytical data
-Analytical data processing, assessment of analytical procedures, quality assurance of analytical data
-Theoretical and practical attainments about hygiene and quality characteristics of food

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Credit:
- Mandatory participation in exercises
- Successful completion of required credit hour exam (minimum score of 7.5 out of possible 10)

- Mandatory written (max. 45 min.) and oral exam,
written examination - 10 questions including practice and lecture
(10-9,5 points - A, 9.25 to 8.5 points - B, from 8.25 to 7.5 points - C, 7.25 to 6.5 points - D, 6,25-6 points - E, 6 or less points - F), after its successful completion is followed by an oral examination in approximately 30 min.
- povinná účast na cvičeních,
- povinné úspěšné splnění zápočtové písemky (min. počet bodů 7,5 z možných 10)
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture14 h
     laboratory work28 h
     consultation6 h
     preparation for exam30 h
     preparation for regular assessment10 h
     preparation for regular testing10 h
     elaboration of reports6 h
Total104 h

Basic reading list
  • INGR, I. -- POKORNÝ, J. Senzorická analýza potravin. 1st ed. Brno: MZLU, 1997. 101 p. ISBN 80-7157-283-7.
  • JAROŠOVÁ, A. et al. Senzorická analýza potravin. Veterinářství. 2004. no. 6, p. 362--364. ISSN 0506-8231.
Recommended reading list
  • POKORNÝ, J. Metody senzorické analýzy potravin: a stanovení senzorické jakosti. 2nd ed. Praha: Ústav zemědělských a potravinářských informací, 1993. 196 p. ISBN 80-85120-60-7.
  • KOPEC, K. Zahradnická kvalitologie: nástin přednášek. 1st ed. Brno: MZLU, 1997. 52 p. ISBN 80-7157-263-2.
  • Ježek, F. Senzorická analýza potravin. Návody na cvičení. VFU Brno. 2014, 79 s. ISBN 978-80-7305-725-1.
  • Neumann, R. a kol. Senzorické zkumanie potravín. Bratislava: Alfa, 1990, 532s.