Brief description of the course
The basic conditions necessary to ensure objective and reproducible results in the tasting analysis. Standardization of sensory analysis. The conceptual apparatus. Psychophysical basis of sensory analysis. Theoretical foundations of the perception of sensory attributes of goods. Modern representations and classifications of tastes and smells. Organization of modern sensory analysis, tasting analysis methods, characteristics of consumer and analytical methods. Expert methodology in tasting analysis. Correlation of the results of sensory and instrumental analysis.
Objectives of studying the discipline
As a result of studying the discipline, the student should
- general information about the science of organoleptics, the prospects for scientifically based sensory analysis in the examination of the quality of food products
- quality indicators of food products;
- modern methodology and basic techniques of scientifically based sensory analysis;
- theoretical and practical foundations of organoleptics
Detailed description of the course
The objectives of the study of the discipline are the formation of a system of theoretical knowledge and practical skills for effective, scientifically based sensory analysis, given the leading place of organoleptic (sensory) indicators, the nomenclature of qualitative signs of food products.
Zhexenbay Nurshash - from 2006 to 2009, have studied at the Institute of Chemical Technology in Prague (Czech Republic) under the international scholarship of the President of the Republic of Kazakhstan “Bolashak” and received a bachelor's degree in “Production and Distribution of Food Products”. In 2010, she graduated from the magistracy with a degree in Food Technology at Almaty Technological University (ATU) and received an academic master's degree in engineering and technology.
In 2014 she graduated from the doctoral program in the same specialty “6D072700 - Food Technology” at ATU, defending her doctoral dissertation on the topic: “Development of the technology of national soft cheese based on multicomponent milk mixture and bacterial composition” and was awarded her Ph.D. degree KKSON MON RK.