Course syllabus P15-0118-I - Sensometrics and Informatics in Food Science (FBFS - WS 2019/2020)

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University: Slovak University of Agriculture in Nitra
Faculty: Faculty of Biotechnology and Food Sciences
Course unit code: P15-0118-I
Course unit title: Sensometrics and Informatics in Food Science
Planned types, learning activities and teaching methods:
lecture2 hours weekly / 26 hours per semester of study (on-site method)
seminar2 hours weekly / 26 hours per semester of study (on-site method)

Credits: 6
Semester: Food Safety and Control - master (required), 1. semester
Food Safety and Control - master (elective), 1. semester
Level of study: 2.
Prerequisites for registration: none
Assesment methods :
During the course will be one written test 20 points exam, presentation of the essay for 20 points and a final written exam for 60 points. To obtain an exam student must receive at least 93 points for the evaluation of at least 86 points B, C rating on at least 79 points for the evaluation of at least 72 points D and E on the evaluation of at least 64 points.
Learning outcomes of the course unit:
Students acquaint theory of sensory evaluation, application of various methodologies for specific problems of sensory evaluation. Learn how to build questionnaires, of the consumer group for the tests, organize and conduct targeted interviews (focus groups), evaluate CLT, HUT tests, the results of the evaluation process, sitting by applicative software. The student masters basic methods of processing and interpretation of results of food (sensory) data and give acquire habits for their application in research activity.
Course contents:
Definition of sensometrics. Data in sensory analysis and food. Parametric and nonparametric tests. Creating a questionnaire. Creating campaigns. Focus groups. CLT (central laboratory test). HUT (home user test). Analysis of data. Instrumental methods in sensory analysis. Image analysis. Eyetracking. RFID (radio frequency identification) and its use. Bar codes and their use in data collection, tracking and logistics in the food industry. Web technologies.
Recommended or required reading:
Recommended:
Maximo C. Gacula Jr. et al. 2008. Statistical Methods in Food and Consumer Research. Second Edition (Food Science and Technology), Academic Press.2008. 888 s. ISBN-978-0123737168
Vietoris V2013. Food Statostics (Sensometrics) using R. Supplement o sensometric and sensory excercises. SUA Nitra. 2013 ISBN-978-80-552-1096-4

Language of instruction: Slovak, English
Notes:
Evaluation of course unit:
Assessed students in total: 354

ABCDEFX
26,6 %26,0 %20,9 %12,1 %14,1 %0,3 %
Name of lecturer(s): doc. Ing. Vladimír Vietoris, PhD. (examiner, instructor, lecturer, person responsible for course)
Last modification: 14. 1. 2019
Supervisor: doc. Ing. Vladimír Vietoris, PhD. and programme supervisor


Last modification made by Ing. Martin Mastík, PhD. on 01/14/2019.

Type of output: