Merchandise knowledge

Course contents

- Theory of sensory perception
- Types of sensory evaluation
- Selection of methods, implementation and interpretation
- Basic taste, smell and flavor perception
- Comparison test
- Introduction to the use of crops
- Biochemical features of vegetable raw materials (fruits, grains)
- Methods for the production of selected vegetable food products
(harvesting, storage, processing, preservation, milling and baking)
- Modern methods and applications of vegetable food technology
- Introduction to the use of livestock
- Biochemical features of animal raw materials and their production
- Methods for the production of selected animal food products including
milk products as well as cured meats and sausages
- Modern methods and applications of animal food technology
- Potential for innovation in the processing of vegetable and animal
food products

Department

Bachelor's program Biotechnology & Food Engineering