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Lecturer(s)
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Balík Josef, doc. Ing. Ph.D.
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Course content
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Signification and principle of the senzoric analysis.
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Learning activities and teaching methods
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Lecture, Dialogic Lecture (Discussion, Dialog, Brainstorming)
- Attendace
- 13 hours per semester
- Preparation for the Course Credit
- 17 hours per semester
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Learning outcomes
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Prerequisites
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The knowledge of basics of general, organic, anorganic, physical and analytical chemistry is recommended.
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Assessment methods and criteria
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Student performance
Student has to aprove the knowledge of the methods clssification foods.
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Recommended literature
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Hrabě J., Kříž O., Buňka F. (2001). Statistické metody v senzorické analýze potravin. Vyškov, VVŠPV.
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Ingr I., Pokorná J., Valentová H. (1997). Senzorická analýza potravin. Brno, MZLU.
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Jarošová A. (2001). Senzorické hodnocení potravin. Brno, MZLU.
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Neumann R.,Molnar P., Arnold S. (1990). Senzorické zkúmanie potravín. Bratislava, Alfa.
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Pokorný J. (1993). Metody senzorické analýzy potravin a stanovení senzorické jakosti. Praha, ÚZPI.
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