752-2102-00L Selected Topics in Food Sensory Science
| Semester | Frühjahrssemester 2024 |
| Dozierende | J. Nuessli Guth |
| Periodizität | jährlich wiederkehrende Veranstaltung |
| Lehrsprache | Englisch |
| 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 |
|