1. komponenta

Lecture type	Total
Lectures	20
Laboratory exercises	15

* Load is given in academic hour (1 academic hour = 45 minutes)

Specific knowledge of sensory analysis consist of understanding the physiology and psychology of sensory perception, understanding importance of sensory properties, the ability of planning and implementing sensory analysis to provide the desired response, the statistical analysis of the results and determine the correlation of sensory and instrumental methods. Organoleptic characteristics such as appearance, color, taste, aroma and texture are key in determining the acceptability of food. The best way to measure these properties are sensory analysts. Using such a "panel" can be measured by universal acceptability or quality of the product, to determine whether any products similar to or different and measure the intensity of certain features. This approach is unique and requires particular attention in order to obtain relevant results. Understanding the physical basis of the perception of sensory characteristics of food leads to results that are the same as the results obtained by instrumental measurements, and are faster and cheaper.

Enrollment :
Passed : Chemistry and Biochemistry of Food
Passed : Raw Materials for Food Industry
Passed : Statistics