This is a facultative subject covering 5 hours of lectures and 10 hourus of exercises. The subject is delivered during the winter term (11), during year VI of studies at the Faculty of Veterinary Medicine. The subject delivery location: Sensory Analysis Laboratory at the Department of Veterinary Public Health.
Sensory analysis of food is the science of measurement and evaluation of product qualitative characteristics using one or a number of senses applied as the measuring device while maintaining the specified requirements.
To make conducting sensory analysis possible, it is necessary to:
The subject is to serve making students familiar with the generally accepted research methods of that discipline in evaluation of food products’ quality as well as acquiring by them the basic skills in applying those methods and interpretation of the test results obtained.
The subject in the proposed format will equip the future veterinary surgeon with modern knowledge and skills allowing efficient and even more adequate evaluation of foodstuffs’ quality.
At the same time, it will allow the veterinarian better understanding of the uneasy issues of process issues related to product optimisation while maintaining its safety.
Person responsible for delivery of the subject:
Dr. Małgorzata Gomółka-Pawlicka, DVM, PhD
e - mail: mag@uwm.edu.pl
CONSULTATION HOURS: FRIDAY 13.00 - 14.30
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