Course syllabus AQA28E - Sensory Analysis of Agricultural Products (FAFNR - WS 2016/2017)

Czech

English

Title:

Sensory Analysis of Agricultural Products - Mgr.

English title:

Sensory Analysis of Agricultural Products

Course code:

AQA28E

Guaranteed by:

Department of Food Science (FAFNR)

Faculty:

Faculty of Agrobiology, Food and Natural Resources

Semester:

WS 2016/2017

Mode of completion:

Exam (5 credits)

Language:

English

Mode of study:

full-time

Guarantor:

prof. Ing. Lenka Kouřimská, Ph.D.

Hours per week, examination:

lecture	1 hour weekly

seminar	2 hours weekly

Annotation:

The course Sensory analysis of agricultural products is in connection with courses Quality and processing of animal, plant and horticultural products, and is focused on their sensory assessment. Theoretical lectures are included in the course, but practical training laboratory works are emphasized. The mission and objective of the course are to give students information about basic terms and requirements for sensory analysis, anatomy and functions of sensory receptors, factors influencing sensory assessment and different methods used in sensory analysis. In practical training laboratory works different types of assessments, possibilities and availability of using different scales depending on analysed sample and the application of sensory analysis in the real practice are shown to students. Data processing and results interpretation are an integral part of the course.

Prerequsites:

None

Recommended optional programme components:

None

Course objectives:

Knowledge:

Students have advanced knowledge of sensory perception, anatomy and function of sensory receptors, the method of processing information from the sensory receptors, factors affecting sensory perception, methods and methodical procedures in sensory analysis, the ways and possibilities of agricultural and food products sensory quality evaluation. They are able to process, evaluate and interpret the results of sensory analysis. Students are familiar with the terminology and the EU legislation concerning sensory evaluation, requirements for equipment and organization of sensory laboratory, recruitment and training of assessors.

Skills:

According to the given task students are able independently design, prepare and carry out sensory evaluation of samples under laboratory conditions and under conditions of consumers' tests. They can select and eventually find out in the scientific literature suitable evaluation method and methodology. Students can calculate the obtained results, as well as process, statistically evaluate and interpret them. They can maintain a clear record of sensory analysis of samples. Students can recruit suitable assessors for sensory assessment and train them for the purpose of evaluation. They can recognize and describe the most common defects of sensory receptors among the candidates for sensory evaluation. Students can supervise sensory evaluation and organise sensory laboratory according to the legislation requirements.

Competence - Communication:

Students are able to work closely with their superiors as well as in the team. They know the dairy terminology and are able to use it effectively. Students can discuss topics related to the field of sensory analysis at professional level. They can formulate their ideas, as well as to specify the problem in details. Based on the knowledge, received information and experience they are able to formulate and suggest a solution.

Competence - Opinion:

Students are able to evaluate and apply information resources. They can to work creatively and effectively. They are able to apply solutions based on the synthesis of their knowledge and experience of experts. Students are able to evaluate the results of scientific research in sensory analysis and related subjects. They are able to organize work of subordinate persons. They are able to work effectively as an individual.

Competence - Education:

Students are capable to be further educated, enlarge their knowledge in the field of their specialization. Students can critically assess their skills, apply knowledge from related subjects, synthesize and evaluate the data for their possible use. They understand the concept and the vision of the field and are able to assist subordinates in the search and selection of further education.

Learning activities and teaching methods:

The main forms of teaching are lectures and laboratory works. While the lectures provide theoretical background the laboratory works are of practical nature. Lectures are given by using modern IT and Learning management system Moodle. They inform the students about the basic terms and requirements for sensory analysis, anatomy and functions of sensory receptors, factors influencing sensory assessment and different methods used in sensory analysis. The sensory analysis ISO standards are used to develop the issues in the course. The lectures aim to activate the students in order to ask the questions. During the lectures the students also presents their presentations which were assigned to them and the works is discussed within the members of the lecture. This off-class work is determined by the teacher during the classes.
Laboratory works gives the students the opportunity to practically develop their knowledge from lectures and sensory analytical skills. Students work under the supervision on the teacher performing the task assigned to them.
All materials needed for study related to lectures and laboratories are available via LMS Moodle which is also used by the student to communicate with the teacher when being involved in off-class activities related to the course.

Assessment methods and criteria:

To be eligible for the written exam the student must (the eligibility to participate in the exam is written in the student's grade book before the date of the exam with the English word "pass-eligible"):
. Participate in laboratory works (if the student misses more than 20% of classes without accountable reason s/he is not eligible for the exam till s/he does not comply with additional requirements announced by teachers (e.g. additional project or additional laboratory work).
. Present assigned task (based on literature review) during the lecture.
. Fulfill all tasks in the laboratory and present a document about completing the tasks (confirmed by the teacher supervising the tasks in labs).

Once the student is eligible for the exam, the exam consists of:
. A twenty-question test where students are expected to give short answers (the list of the questions is available for the students one month before the exam). All answers address the knowledge and competences which the students should have after finishing the course in Sensory analysis of agricultural products. Skills were tested during laboratory works as the conditions to be eligible for the exam. The answers are assessed against their completeness, clarity of answers and their relevance. Maximum 3 points is for one answer. The points from all answers are summarized and converted into grading used at CULS through ECTS grading procedure. The grade is announced in the day of the exam. If the students receive less than 60% of the points from the test they have to re-sit the test in another term.

Literature:

Basic:

Tamura, H. 2008. Food flavor chemistry, sensory evaluation, and biological activity. American Chemical Society. Washington. 290 p. ISBN 978-0-8412-7411-2.

Lyon, D.H. Guidelines for Sensory Analysis in Food Product Development and Quality Control. Chapman & Hall. London. 131 p. ISBN 0-412-42950-0.

Piggott, J.R. 1988. Sensory analysis of foods. Elsevier Applied Science. London. 426 p. ISBN 1-85166-231-6.

Muñoz, A.M. Civille, G.V., Carr, B.T. 1992. Sensory evaluation in quality control. Van Nostrand Reinhold. New York. 240 p. ISBN 0-442-00459-1.

Lawless, H.T., Klein, B.P. 1991. Sensory science theory and applications in foods. Marcel Dekker. New York. 441 p. ISBN 0-8247-8537-1.

Bodyfelt, F.W., Tobias, J., Trout, G.M. 1988. The sensory evaluation of dairy products. Van Nostrand Reinhold. New York. 598 p. ISBN 0-44222-685-3.

O'Mahony, M. 1986. Sensory evaluation of food statistical methods and procedures. Marcel Dekker. New York. 487 p. ISBN 0-8247-7337-3.

Jellinek, G. 1985. Sensory evaluation of food theory and practice. Ellis Horwood. Chichester. 429 p. ISBN 0-89573-401-X.

Taylor, A.J., Deborah, D.R. 2004. Flavor perception. Wiley-Blackwell. Chichester. 304 p. ISBN 1-40511-627-7.

Moskowitz, H.R. 1988. Applied sensory analysis of foods. CRC Press. Boca Raton. 192 p. ISBN 0-84936-706-9.

Lawless, H.T., Heymann, H. 2010. Sensory evaluation of food Principles and practices. Springer. New York. 850 p. ISBN 1-4419-6487-8.

Meilgaard, M., Civille, G.V., Carr, B.T. 1999. Sensory evaluation techniques. CRC Press. Boca Raton. 387 p. ISBN 0-84930-276-5.

Stone, H., Sidel, J.L. 2004. Sensory evaluation practices. Academic Press. Amsterdam. 377 p. ISBN 0-12672-690-6.

Recommended:

ISO 66582005 Sensory analysis -- Methodology -- General guidance

ISO 39722011 Sensory analysis -- Methodology -- Method of investigating sensitivity of taste

ISO 85862012 Sensory analysis -- General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors

ISO 85892007 Sensory analysis -- General guidance for the design of test rooms

ISO 110372011 Sensory analysis -- Guidelines for sensory assessment of the colour of products

Credit allocation:

Type of teaching method	Daily attendance
	Hours	Credits
Project, semester assignments	16 h	0,6
Individual preparation	17 h	0,7
Examination, prescribed credits (pass/fail)	56 h	2,2
Lectures	12 h	0,5
Exercises/Seminars	24 h	1,0
Total	125 h	5

Education plan:

Lecture
1.	Introduction and history of sensory analysis. Basic terms and definitions. Sensory perception. Sensory receptors and their classification.
2.	Anatomy and sensory receptors functions - sense of taste and flavour. Sense of smell.
3.	Sense of sight. Sense of hearing.
4.	Senses of touch. Sensory assessment of food texture. Sense of temperature. Sense of pain.
5.	Psychophysics. Factors influencing sensory perception.
6.	Methodical questions of sensory analysis. Methods for sensory analysis of food.
7.	Consumer tests. Sensory quality and its evaluation. Perspectives of sensory analysis.

Seminar
1.	Test of investigating sensitivity of taste. Threshold testing.
2.	Pair comparison test of differentiation threshold. Taste memory test.
3.	Detection and recognition of odours. Ranking test of odour intensity.
4.	Texture and consistency evaluation.
5.	Sensory assessment of the colour of products. Intensity of colour ranking test.
6.	Discrimination tests - pair comparison test, triangle test.
7.	Discrimination tests - duo-trio test, two out five test.
8.	Ranking test of taste intensity. Pair comparison preference test.
9.	Sensory food evaluation, comparison with standard - method of single stimuli, double stimulus method.
10.	Scales in sensory analysis.
11.	Free-choice profiling.
12.	Agricultural products quality assessment and classification into quality categories.
13.	Assessment of food under restaurant conditions, consumer tests.
14.	Sensory analytical data processing and results interpretation.

Last modification made by Ing. Tomáš Rejdal on 07/03/2017.