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Despite the great progress in the instrumental analytical methods of food analysis, such attributes of product as its appearance, texture, aroma and flavor are mostly assessed on the basis of sensory evaluation. The fundamental knowledge of sensory analysis is essential not only for students in Food Science and Technology (11) but also for veterinary students. Because veterinary food inspection specialists have to conduct organoleptic analyses, we decided to familiarize veterinary students with the basic tests for determining their sensory acuity in the frame of the “Food hygiene of animal origin” course. During practical classes students were screened for their sensory acuity in taste and odor identification as well as color differentiation. The results of the tests conducted in 1975-1983 and 1975-1991 were published in 1985 (13) and in 1992 (14). Since our last publication, the number of tested students increased substantially, we decided to conduct a more thorough statistical evaluation, done on a larger amount of data that would allow verification of previously obtained results. The aims of the study were: − to evaluate the influence of sex, smoking, time of day and self-declared health status of the students on the results of tests; Evaluation of sensory acuity of students of the Faculty of Veterinary Medicine of Warsaw University of Life Sciences – SGGW in the years 1975-2015

Evaluation of sensory acuity of students of the Faculty of Veterinary Medicine of Warsaw University of Life Sciences - SGGW in the years 1975 – 2015