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

Lebensmittel-Sensorik

Does not take place this semester.
VVZ CR n/a

Last Updated: 2026-02-05 16:21:40

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
03.05.2023
Priority: Registration for the course unit is until 03.03.2023 only possible for the primary target group

Course Components

Type Title Time & Place Hours
lecture with exercise Lebensmittel-Sensorik
Does not take place this semester. Permission from lecturers required for all students. Blockkurs vom 19 bis 23 Juni 2023
No time listed 2 h weekly

Offered In