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752-2102-00L 3 Credits MSC D-HEST
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Selected Topics in Food Sensory Science

Lecturers & Examiners: Dr. Jeannette Nuessli Guth
Number of participants limited to 20.
VVZ CR n/a

Last Updated: 2026-02-05 16:07:03

Abstract

Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control, Panel Performance and Sensory Methods for Consumer Tests. Detailed work on a selected topic with presentation and written report.

Objective

- Overview on qualitative Sensory Methods for consumer tests - Comparison of analytical sensory tests and qualitative methods - Methods for Sensory quality control - Evaluation of panel performance - Small project on a specific topic (e.g. focus groups, comparison of scales, consumer tests) with report writing and presentation

Resources

Lecture Notes

Handouts distributed in class.

Literature

Information given in class.

General Information

Language
English
Levels
MSC
Frequency
Yearly recurring

Examination

Type
graded semester performance

Registration & Places

Max Places
20
Priority: Registration for the course unit is until 20.02.2022 only possible for the primary target group

Course Components

Type Title Time & Place Hours
lecture Selected Topics in Food Sensory Science
  • Wed 16:15-18:00 (LFO C 13)
2 h weekly

Offered In