| 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 |
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| 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. | |