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

Lebensmittelsensorik

Lecturers & Examiners: Dr. Jeannette Nuessli Guth
VVZ CR n/a

Last Updated: 2026-02-05 15:13:08

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
end-of-semester examination

Course Components

Type Title Time & Place Hours
lecture with exercise Lebensmittel-Sensorik
  • Fri 10:15-12:00 (LFO C 13)
  • Fri 15:15-17:00 (LFO C 13)
2 h weekly

Offered In