Study programmes / B-HE Horticultural Engineering / Sensory Assessment of Quality
Course code:KSHJ
Course title in language of instruction:K-Senzorické hodnocení jakosti
Course title in Czech:K-Senzorické hodnocení jakosti
Course title in English:Sensory Assessment of Quality
Mode of completion and number of credits:Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:part-time, 6/6
(part-time, lectures per period / seminars per period)
Language of instruction:Czech
Level of course:bachelor; master continuing
Semester:WS 2020/2021 - FH
Name of lecturer:doc. Ing. Josef Balík, Ph.D. (supervisor)
Ing. Petra Mateiciucová, Ph.D., DiS. (examiner, instructor, lecturer)
Prerequisites:none
 
Aims of the course:The student will be acquainted with the anatomy and mechanism of individual sensors, systems evaluation and the principles of wine sensory assessment of wines.
Course contents:
1.The role and purpose sensors, physiological and psychological testing of wine basics (allowance 2/4)
2.Basics resolution quality (allowance 2/4)
3.The threshold of sensitivity and detection (allowance 2/4)
4.Taste, olfactory, visual and tactile sensations (allowance 2/4)
5.Sensory characteristics of varietal wines (allowance 2/4)
6.Systems of wine assessment (allowance 2/4)

Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to work independently
-professional knowledge
-quality concept awareness

Specific competences:
 
-Ability to apply knowledge in practice
-Ability to work independently
-Awareness of the concept of quality
-Basic general knowledge
-Basic knowledge of sensory

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:oral exam 60% of the total mark. Write exam min. 50% .
 
Learning activities and study load (hours of study load)
Type of teaching methodCombined form
Direct teaching
     lecture6 h
     practice6 h
Self-study
     preparation for exam30 h
     preparation for regular assessment10 h
     report from excursion, tour, practical placement8 h
     elaboration of reports30 h
     writing of seminar paper50 h
Total140 h

Basic 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.
  • INGR, I. -- POKORNÝ, J. Senzorická analýza potravin. 1st ed. Brno: MZLU, 1997. 101 p. ISBN 80-7157-283-7.
Recommended reading list
  • Nová škola vína. 1st ed. Praha: Euromedia Group - Knižní klub, 2003. 256 p. ISBN 80-242-1047-9.
  • Víno: Praktická škola. 1st ed. Bratislava: Knižní klub, 2001. 128 p. ISBN 80-242-0695-1.
  • AMBROSI, H. Jak správně vychutnat víno: Škola degustátorského umění. 1st ed. Praha: Euromedia Group - Knižní klub, 2001. 102 p. ISBN 80-242-0642-0.
  • Degustácia vína. 1st ed. Barcelona: Freixenet, 1997. 45 p. ISBN 84-497-0061-2.