Jeannette Nuessli Guth: Katalogdaten im Frühjahrssemester 2024 |
| Name | Frau Dr. Jeannette Nuessli Guth |
| Adresse | Dep. Gesundheitswiss. und Technol. ETH Zürich, LFO F 25.2 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telefon | +41 44 632 66 34 |
| jnuessli@ethz.ch | |
| Departement | Gesundheitswissenschaften und Technologie |
| Beziehung | Dozentin |
| Nummer | Titel | ECTS | Umfang | Dozierende | ||||||||||||||||||||||||||||||||||||||||||||
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| 752-2101-00L | Lebensmittel-Sensorik  | 2 KP | 2G | J. Nuessli Guth | ||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Sensorische Wahrnehmung von Lebensmitteln, Grundlagen der Anordnung, Durchführung und Auswertung von analytischen und Konsumenten orientierten sensorischen Prüfungen, Vorlesung und praktische Übungen | |||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | - Kennen der wichtigsten analytischen sensorischen Methoden und ihre Anwendung. - Auswertung der erhobenen sensorischen Daten und ihre Interpretation. | |||||||||||||||||||||||||||||||||||||||||||||||
| 752-2102-00L | Selected Topics in Food Sensory Science | 3 KP | 2V | J. Nuessli Guth | ||||||||||||||||||||||||||||||||||||||||||||
| Kurzbeschreibung | Extension of the basics in Food Sensory Science with important topics such as Sensory Quality Control and Sensory Methods for Consumer Tests. Project work on a selected topic with presentation and written report. | |||||||||||||||||||||||||||||||||||||||||||||||
| Lernziel | - gain an overview on sensory methods for consumer tests - understand the challenges of sensory verbalization - describe methods for sensory quality control - conduct a small project in teams on a specific topic with questionnaire development and take the lead in a practical experiment (e.g. CATA, TDS) - select appropriate methods for data analysis - reporting of results in written and oral form | |||||||||||||||||||||||||||||||||||||||||||||||
| Skript | Handouts distributed in class. | |||||||||||||||||||||||||||||||||||||||||||||||
| Literatur | Information given in class. | |||||||||||||||||||||||||||||||||||||||||||||||
| Voraussetzungen / Besonderes | Basic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar. | |||||||||||||||||||||||||||||||||||||||||||||||
Kompetenzen |
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