Course code PārZ3019
Credit points 1.50
Total Hours in Course40
Number of hours for lectures8
Number of hours for laboratory classes8
Date of course confirmation12.10.2011
Responsible UnitInstitute of Land Management and Geodesy
Dr. sc. ing.
Study course gives an information about sensory physiology, sensory methods and tests, their application in the control of food quality, sample preparation and evaluation.
knowledge – about nature and bases of sensory evaluation of food
skills – to carry out tests of sensory evaluation
competence – to use sensory methods in the research work and food quality evaluation
1. Strautniece E. Pārtikas produktu sensorā novērtēšana. Jelgava: LLU PTF, 2004. 89 lpp.
2. Дуборасова Г. Ю. Сенсорный анализ пищевых продуктов. Изд. Маркетинг, Москва: Изд. Маркетинг, 2001. 180 c.
3. Ogden, L.V. Sensory Evaluation of Dairy Products. In: Dairy Science and Technology Handbook, Vol.1: Principles and Properties. New York: VCH Publishers, Inc., New York, 1993, p.157 - 277.
1. Encyclopedia of Food Sciences and Nutrition. Edit. by B.Caballero. Amsterdam etc.: Academic Press, 2003. Vol.8.
2. Strautniece E. Pārtikas produktu sensorā novērtēšana. Emocionālo metožu rezultātu izvērtēšana. Metodiskais materiāls. PTF. Jelgava, 2000. 21 lpp.
3. Meilgard M., Civille G.V., Carr B.T. Sensory Evaluation Techniques. Boca Raton,Florida: CRC Press, Inc., 1999. -354 p. . Ir pilns teksts LLU FB datubāzē CRCnetBase .Pieejams: http://www.crcnetbase.com/isbn/978-0-8493-0276-3
1. Journal of Food Quality and Preference Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.
2. Journal of Food Technology ISSN : 1684-8462 (Print) ISSN : 1993-6036 (Online)
3. Journal of Food Science A Publication of the Institute of Food Technologists. Edited by:Daryl B. Lund. Print ISSN: 0022-1147. Online ISSN: 1750-3841