752-2101-00L  Food Sensory Science

SemesterSpring Semester 2019
LecturersJ. Nuessli Guth
Periodicityyearly recurring course
Language of instructionGerman
CommentNumber of participants limited to 30.


AbstractSensory 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.