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B13531 - SENSORY ANALYSIS OF FOOD

Course specification
Type of study Bachelor academic studies
Study programme
Course title SENSORY ANALYSIS OF FOOD
Acronym Status Semester Number of classes ECTS
B13531 mandatory 5 3L + E 7.0
Lecturers
Lecturer
Lecturer/Associate (practicals)
    Prerequisite Form of prerequisites
    / /
    Learning objectives
    To enable the student to acquire theoretical and practical knowledge of: the sensory quality of the product and the significance of the selected sensory properties for the overall quality of the food product, the conditions necessary for the objective realization of the sensory analysis, the construction and functionality of the senses of the people responsible for identifying sensory irritations and impressions as well as the practical application of the tests and the method of sensory analysis of foods.
    Learning outcomes
    After the realization of the teaching and taking the exam, the student should be trained for independent planning, organization and implementation of selected tests and methods of sensory analysis of food and beverages, understanding, interpretation and use of results for team work on product quality control and management in food industry and institutions in order to harmonize the quality of products with prescribed, as well as consumer expectations in the target market.
    Content
    Sensory analysis as part of the quality system; Quality of food products - subjective and objective approach; Requirements necessary for objectively conducting sensory analysis (space, equipment, accessories, preparation and serving of samples, assessors, defining the objective of analysis and selecting the appropriate method of analysis); More important sensory properties and anatomical and physiological basics of sensory analysis (visual impressions and sense of vision, color grading; olfactory impressions; smell appraisal; oral impressions; flavor and aroma assessment; sound impressions; hapte-kinesthetic impressions; texture-consistency); principles and procedures for identifying and evaluating the quality of selected sensory properties and the overall quality of food products, appropriate sensory analysis methods and tests.
    Teaching Methods
    Lectures, laboratory exercises, consultations.
    Literature
    1. Grujić Slavica. 2015. Sensory evaluation of food products quality and acceptability. University of Banja Luka, Faculty of Technology Banja Luka (BiH). ISBN: 978-99938-54-54-8
    2. Grujić Slavica, Spaho Nermina. 2010. Consumers' needs and food products quality. Univerity of Sarajevo, Faculty of Agriculture and Food Science Sarajevo (BiH). ISBN: 978-9958-597-15-2.
    3. Popov-Raljić J. 2013. Sensory analysis of food and beverages, Faculty of Science, Department of Geography, Tourism and Hospitality. University of Novi Sad.
    4. Radovanović R. and Popov-Raljić J. 2000/2001. Sensory analysis of food products, Faculty of Agriculture, University of Belgrade and Faculty of Technology, University of Novi Sad.
    5. Stone H. and Sidel J., 2004. 3rd Edition. Sensory Evaluation Practices. Elsevier, Printed in Italy. (Original title)
    Evaluation and grading
    Written examinations and final exam.