To acquaint students with: selected sensory properties of food, planning and organizing sensory analysis, conditions necessary for the objective performance of sensory analysis and the most commonly used tests.

Ability to independently plan and conduct selected tests and methods of sensory analysis of food and beverages in food industry companies and/or control institutions.

1. Significance of sensory analyzes in modern conditions of food and beverage production. 2. Organization and implementation of sensory analysis. 3. Experiment planning (specific requirements for the implementation of individual tests depending on the type of product being analyzed). 4. Preparation of samples for sensory analysis. 5. Analytical tests - difference tests. 6. Descriptive sensory analysis and examination of selected quality indicators. 7. Sensory analysis of selected food products. 8. Consumer survey. 9. Application of sensory analysis in the development and improvement of product quality.

1. Grujić Slavica. 2015. Sensory evaluation of food products quality and acceptability. University of Banja Luka, Faculty of Technology Banja Luka (BiH).462 r. 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 Prinyawiwatkul W. (Ed.). 2007. Accelerating New Food Product Design and Development. Blackwell Publishing and the Institute of Food Technologists. IFT Press.

   (Original)

5. Meilgaard M., Civille G.V., Carr T.B. 1999. Sensory Evaluation Techniques. 3rd Edition. CRC Press, Printed in USA.

   (Original)

A seminar paper in which the student works independently on a selected topic, written tests and a final exam.

Lectures, consultations and seminar work.