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752-2101-00L 2 Credits BSC D-HEST
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Food Sensory Science

Lebensmittel-Sensorik

Lecturers: Dr. Jeannette Nuessli Guth, Dr. Sandrine Gouinguené
Examiners: Dr. Jeannette Nuessli Guth
Number of participants limited to 30.
VVZ CR n/a

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

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
04.05.2022
Priority: Registration for the course unit is until 04.03.2022 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 vom 20.06.22 - 24.06.2022 angeboten.
  • 20.06. - 24.06 Date 08:15-18:00 (LFO C 24)
  • 20.06. - 24.06 Date 08:15-18:00 (LFO C 25)
  • 20.06. - 24.06 Date 08:15-18:00 (LFV E 41)
2 h weekly

Offered In