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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.
VVZ CR n/a

Last Updated: 2026-02-05 15:53:16

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
graded semester performance

Registration & Places

Max Places
30
Signup End
05.05.2021
Priority: Registration for the course unit is until 05.03.2021 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 der semesterfreien Zeit vom 21.06.21 bis 25.06.21 angeboten.
  • 21.06. - 24.06 Date 08:15-17:00 (LFO C 13)
  • 21.06. - 25.06 Date 08:15-17:00 (LFO C 24)
  • 21.06. - 25.06 Date 08:15-17:00 (LFO C 25)
2 h weekly

Offered In