Jeannette Nuessli Guth: Catalogue data in Spring Semester 2015 |
| Name | Dr. Jeannette Nuessli Guth |
| Address | Dep. Gesundheitswiss. und Technol. ETH Zürich, LFO F 25.2 Schmelzbergstrasse 9 8092 Zürich SWITZERLAND |
| Telephone | +41 44 632 66 34 |
| jnuessli@ethz.ch | |
| Department | Health Sciences and Technology |
| Relationship | Lecturer |
| Number | Title | ECTS | Hours | Lecturers | |
|---|---|---|---|---|---|
| 752-2101-00L | Food Sensory Science  Number of participants limited to 30. | 2 credits | 2G | J. Nuessli Guth | |
| Abstract | Sensory perception of food, principles of design, operation and evaluation of analytical and consumer oriented sensory tests, lectures and practical exercises | ||||
| Learning objective | - Knowledge of the most important sensory methods and their application. - Evaluation of collected sensory data and its interpretation. | ||||
| 752-2102-00L | Selected Topics in Food Sensory Science | 3 credits | 2V | J. Nuessli Guth | |
| Abstract | Extension 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. | ||||
| Learning 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 notes | Handouts distributed in class. | ||||
| Literature | Information given in class. | ||||
| Prerequisites / Notice | Basic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar. | ||||