Sensory analysis in product quality control

Introduce students to: important sensory properties of products and the importance of quality control programs; planning and organizing sensory control of product quality; processing and applying the results of the analysis in harmonizing the product quality with the manufacturer's specification.

Ability to independently identify important parameters of product sensory quality; the choice of sensory analysis methods and the provision of prerequisites for a scientific approach in planning, organizing and implementing testing and reproducibility of measuring product quality parameters; processing the results of analysis and drawing conclusions with the application of acquired knowledge from food engineering and corresponding narrower scientific fields

Importance of sensory analyzes in food products quality control; Prerequisites for establishing sensory control programs in all stages of the production process; Defining the product specification; Comparing the quality of one's own with competitive products; Harmonisation of product quality with consumer needs and expectations; Correlation between sensory and instrumental methods of analysis; Monitoring the sensory quality of products, documenting realized activities and results; Analysis of results; Application of sensory analysis in standardization and improvement of product quality.

1. Sensory evaluation of food products quality and acceptability. University of Banja Luka, Faculty of Technology, Banja Luka (BiH). 462 p. ISBN: 978-99938-54-54-8

2. Stone H. and Sidel J. (2004). 3rd Edition. Sensory Evaluation Practices. Elsevier, Printed in Italy.

   (Original)

3. Carpenter P.R., Lyon H.D. and Hasdell A.T. (2000). 2nd Edition. Guidelines for Sensory Analysis in Food Product Development and Quality Control, An Aspen Publication, Printed in USA.

   (Original)

4. Backley H.J., Foley M.M., Topp J.E., Huang C.J. and Prinyawiwatku W. (Ed). (2007). Accelerating New Food Product Design and Development. Blackwell Publishing and the Institute of Food Technologists. IFT Press.

   (Original)

5. International Standards for Sensory Analysis (ISO).

   (Original)

Seminar paper in which the student independently works on a selected topic, final exam.

Lectures, consultations and seminar essay.