| Course title |
Sensory Evaluation Methods of Food |
| Course code |
PārZ6005 |
| Credit points (ECTS) |
3 |
| Total Hours in Course |
81 |
| Number of hours for lectures |
8 |
| Number of hours for laboratory classes |
24 |
| Independent study hours |
49 |
| Date of course confirmation |
20/11/2013 |
| Responsible Unit |
Institute of Land Management and Geodesy |
| |
| Course developers |
Dr. sc. ing., Envija Velga Strautniece
|
| Prior knowledge |
PārZ4014, Sensory Evaluation of Food Products
|
| Course abstract |
| Study course gives a basic information about sensory science, sensory methods, their application in food quality control and research work, statistical analysis of sensory data. |
| Learning outcomes and their assessment |
• Knowledge and understanding about the choose and the use of sensory methods; knowledge about statistical analysis of sensory evaluation;
• skill to carry out the analysis of sensory evaluation,
• competence to use sensory evaluation methods in research work and food. |
| Compulsory reading |
| 1. Strautniece E. Pārtikas produktu sensorā novērtēšana. Jelgava: LLU PTF, 2004. 88 lpp.
2. ISO standards. Sensory analysis. |
| Further reading |
| 1. Meilgaard M., Civille G.V., Carr B.T. Sensory Evaluation Techniques [elektroniskais resurss]. Boca Raton, Florida: CRC Press, Inc., 1999. 387 p. E-grāmata.
2. Stone H., Sidel J.L. Sensory Evaluation Practices. 3rd.ed. Tragon Corporation, Redwood City, CA,USA, 2004. |
| Periodicals and other sources |
| 1. Journal of Sensory Studies Published by John Wiley and Sons. ISSN (printed): 0887-8250. ISSN (electronic): 1745-459X.
2. Food Quality and Preference Published by Elsevier Science. ISSN: 0950-3293. |