Sensory Evaluation of Food Products

Basic data
Detailed data
Classes
Consultations schedule

Code:	38340
ECTS:	4.0
Lecturers in charge:	Elizabeta Zandona , pred.
Lecturers:	dr. sc. Goran Šarić , v. pred. - Lectures Elizabeta Zandona , pred. - Laboratory exercises dr. sc. Goran Šarić , v. pred. - Field exercises dr. sc. Goran Šarić , v. pred. - Exercises
Take exam:	Studomat

Load:

1. komponenta

Lecture type Total

Lectures 30

Field exercises 5

Laboratory exercises 10

Exercises 15

* Load is given in academic hour (1 academic hour = 45 minutes)

Description:

Learning outcomes:

Literature:

Osnove senzorske procjene hrane, , Mandić, M.L., Prehrambeno tehnološki fakultet, Osijek, 2005.
Sensory analysis for food and beverage quality control: A Practical Guide, ISBN: 978-1-84569-476-0, Kilcast, D., Woodhead Publishing Limited, Oxford: Cambridge, 2010.
Sensory and Consumer Research in Food Product Design and Development, , Moskowitz H.R., Beckley J.H., Resurreccion A.V.A., Blackwell Publishing and the Institute of Food Technologist, Iowa, 2006.
Sensory Evaluation Techniques, , Meilgaard M., Civille G.V., Carr B.T., CRC Press, New York., 2000.

5. semester

Izborni kolegij I - Regular smjer - Beer Technology
Izborni kolegij I - Regular smjer - Beer Technology
Izborni kolegij II - Regular smjer - Beer Technology
Izborni kolegij I - Regular smjer - Dairy Technology
Izborni kolegij II - Regular smjer - Dairy Technology
Izborni kolegij II - Regular smjer - Dairy Technology

Consultations schedule:

v. pred. dr. sc. Goran Šarić:
Tuesdays from 10:00 to 12:00 AM with mandatory prior notice by email.
Location: 024