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752-2101-00L
2
Credits
BSC
D-HEST
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Food Sensory Science
Lebensmittel-Sensorik
Lecturers & Examiners:
Dr. Jeannette Nuessli Guth
Number of participants limited to 30.
Last Updated: 2026-02-05 15:40:26
Abstract
Sensory perception of food, principles of design, operation and evaluation of analytical and consumer oriented sensory tests, lectures and practical exercises
Objective
- Knowledge of the most important sensory methods and their application. - Evaluation of collected sensory data and its interpretation.
General Information
- Language
- German
- Levels
- BSC
- Frequency
- Yearly recurring
Examination
- Type
- ungraded semester performance
Registration & Places
- Max Places
- 30
- Signup End
- 29.04.2020
Priority: Registration for the course unit is until 28.02.2020 only possible for the primary target group
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture with exercise |
Lebensmittel-Sensorik
Permission from lecturers required for all students.
Die Lehrveranstaltung wird als Blockkurs in den Semesterferien vom 15.06 bis 19.06.2020 angeboten.
|
|
2 h weekly |