752-2102-00L  Selected Topics in Food Sensory Science

SemesterSpring Semester 2019
LecturersJ. Nuessli Guth
Periodicityyearly recurring course
Language of instructionEnglish
CommentNumber of participants limited to 20.



Courses

NumberTitleHoursLecturers
752-2102-00 VSelected Topics in Food Sensory Science2 hrs
Wed15-17LFO C 13 »
J. Nuessli Guth

Catalogue data

AbstractExtension 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
Lecture notesHandouts distributed in class.
LiteratureInformation given in class.
Prerequisites / NoticeBasic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits3 credits
ExaminersJ. Nuessli Guth
Typegraded semester performance
Language of examinationEnglish
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

No public learning materials available.
Only public learning materials are listed.

Groups

No information on groups available.

Restrictions

Places20 at the most
PriorityRegistration for the course unit is until 17.02.2019 only possible for the primary target group
Primary target groupFood Science MSc (763000)
Waiting listuntil 24.02.2019

Offered in

ProgrammeSectionType
Food Science MasterOptional SubjectsWInformation
Food Science MasterOptional SubjectsWInformation
Food Science MasterFood Sensory Science and Consumer BehaviourWInformation