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B13542 - BASICS OF FOOD SENSORY EVALUATION

Course specification
Type of study Bachelor academic studies
Study programme
Course title BASICS OF FOOD SENSORY EVALUATION
Acronym Status Semester Number of classes ECTS
B13542 mandatory 5 2L + E 5.0
Lecturers
Lecturer
Lecturer/Associate (practicals)
    Prerequisite Form of prerequisites
    / /
    Learning objectives
    To enable the student to acquire theoretical and practical knowledge about the sensory assessment of the quality and acceptability of food products and the influence of the selected sensory properties on the technological quality of the products, the conditions necessary for organizing and realizing the sensory analysis, to make the results objective and reliable, as well as the practical application of the most frequently used 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 able to independently plan, organize and conduct selected tests and methods of sensory analysis of food and beverages, interpretation of the results and use for controlling the quality of products during realization of the production and storage process until sale.
    Content
    Sensory analysis as part of the quality system in food industry enterprises; The difference between a subjective and objective assessment of the quality of food products; Requirements necessary for objectively conducting sensory analysis (space, equipment, accessories, preparation and serving of samples, assessors, method selection or sensory test); More important sensory properties and impressions; Basic methods of sensory analysis - principles and procedures for evaluating the quality of food products.
    Teaching Methods
    Lectures, laboratory exercises, consultations.
    Literature
    1. Grujić Slavica. 2015. Sensory evaluation of food products quality and acceptability. Banja Luka (BiH). ISBN: 978-99938-54-54-8
    2. Popov-Raljić J. 2013. Sensory analysis of food and beverages, Faculty of Science, Department of Geography, Tourism and Hospitality. University of Novi Sad.
    3. Radovanović R. and Popov-Raljić J.Sensory analysis of food products, Faculty of Agriculture, University of Belgrade and Faculty of Technology, University of Novi Sad.
    4. 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.
    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.