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doc. Ing. Vladimír Vietoris, PhD.
Identification number: 1605
University e-mail: vladimir.vietoris [at] uniag.sk
 
associate professor CSc./PhD. - Department of Technology and Quality of Plant Products (FBFS)

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Basic information

Basic information about a final thesis

Type of thesis: Habilitation thesis
Thesis title:Comparative study of food positioning by Thurstones scaling and Bradley Terry model
Written by (author): doc. Ing. Vladimír Vietoris, PhD.
Department: Department of Technology and Quality of Plant Products (FBFS)
Opponent 1:doc. Ing. Zuzana Poláková, PhD.
Opponent 2:prof. Ing. Stanislav Kračmár, DrSc.
Opponent 3:doc. MVDr. Pavol Maľa, PhD.
Final thesis progress:Final thesis was successfully defended.


Additional information

Additional information about the final thesis follows. Click on the language link to display the information in the desired language.

Language of final thesis:Slovak

Slovak        English

Title of the thesis:Comparative study of food positioning by Thurstones scaling and Bradley Terry model
Summary:The last decade has brought major breakthrough in the application of the sensory methods. It is changed particular view of consumer assessors. Today it is considered a very beneficial and important type of sensory panel. The problem was necessary to choose a simple methodology and data processing by consumers, in order to obtain statistical information with power of descriptive sensory methodology. Habilitation thesis discusses of comparison among classical descriptive profiles and psychometric models of Thurstone and Bradley-Terry model to process sensory data. Descriptive profiles represent the top of the current methodologies of the sensory analysis and their importance in sensory analysis is beyond the question. A disadvantage of these conventional profiles is that the panel training and calibration is very expensive and time consuming. New profiles were created as various modifications based on a change in the assessment scale CATA, FCP, Flash or profile. Post-production results (GPA analysis). Recently, sensory evaluation began to also use other methods, which has taken over from Psychology respectively Psychophysics. Compared to the classical methods of profiling and Thurstones scaling may be concluded method do not generate statistically significant differences and the use Thurstones scaling in the combination of several profiles appears to be appropriate. The difference in application Bradley-Terry model and its modifications (DRR) tournament design in comparison with other techniques was analyzed statistically not significant and this approach can be considered as promising in the processing of sensory data. Both techniques used in study and their applications are beneficial and promising for further use and sensory evaluation application in foodstuffs.
Key words:sensory analysis, paired comparisons, descriptive profile

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