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D-TH-20-VKSA - Visi kurs senzorne analize hrane

Course specification
Course title
Acronym D-TH-20-VKSA
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 12.0 Status
    Condition - Oblik uslovljenosti
    The goal The aim of the course is to enable the student to acquire theoretical and practical knowledge in terms of: - selecting and applying sensory testing methods in accordance with the scientific experiment set-up, - measuring the intensity of sensory properties of food and quality control of the obtained data, - relating sensory and other types of analyses (instrumental or consumer data).
    The outcome Students will be able to: - theoretically perceive the essence of the application of various sensory testing methods; - organize training of assessors for measuring the intensity of sensory properties of products; - plan the experiment and organize sensory evaluation; - analyze and interpret the results of sensory analysis; - examine the relationship between sensory data and other analytical data.
    Contents
    Contents of lectures Introductory part; Discrimination theory; Estimation of sensory thresholds and scaling; Descriptive sensory analysis; Texture analysis; Evaluation of appearance; Quality control of sensory descriptive data and corrective actions for their improvement; Relationship between sensory data and other analytical measurements or consumer data; Preference mapping; Experimental design and problem solving.
    Contents of exercises Practical classes include: - preparation of samples for training students in terms of measuring the intensity of individual sensory properties, - defining and calibrating the scales, as well as training students in terms of using the scales, - practical performance of individual descriptive sensory methods, - analysis and interpretation of the results obtained, - preparation of seminar work.
    Literature
    1. Lawless, H.T., Heymann, H. (2010). Sensory evaluation of food – Principles and practices. Second edition, Springer Science+Business Media, LLC. (Original title)
    2. Meilgaard, M., Civille, G.V., Carr, B.T. (1999). Sensory evaluation techniques. Third edition, CRC Press LLC. (Original title)
    3. Næs, T., Brockhoff, P.B., Tomic, O. (2010). Statistics for sensory and consumer science. First edition, John Wiley and Sons, Ltd. (Original title)
    4. Næs, T., Risvik, E. (1996). Multivariate analysis of data in sensory science. Edited book, First edition, Elsevier Science B.V. (Original title)
    5. Tomić, N. (2021). Senzorna analiza hrane. Udžbenik. Beograd: Univerzitet u Beogradu – Poljoprivredni fakultet. (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    5 0 3
    Methods of teaching Lecturing is realized in the sense of interactive approach. During exercises and individual work, the teacher has the role of coordinator of all activities from sample preparation, through training of students, to the practical execution of testing methods. All types of consultations are included. Students' knowledge is realized through activities during the course, seminar work and oral exam.
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures Test paper
    Practical lessons Oral examination 40
    Projects
    Colloquia
    Seminars 60