752-2101-00L  Food Sensory Science

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


752-2101-00 GLebensmittel-Sensorik Special students and auditors need a special permission from the lecturers.
Permission from lecturers required for all students.
Die Lehrveranstaltung wird als Blockkurs in den Semesterferien vom 17.06. - 21.06.2019 angeboten.
2 hrs
17.06. - 21.06.08:15-17:00LFO C 13 »
08:15-17:00LFV E 41 »
17.06. - 20.06.08:15-18:00LFO C 24 »
08:15-18:00LFO C 25 »
21.06.08:15-12:00LFO C 24 »
08:15-12:00LFO C 25 »
J. Nuessli Guth

Catalogue data

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.

Performance assessment

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits2 credits
ExaminersJ. Nuessli Guth
Typegraded semester performance
Language of examinationGerman
RepetitionRepetition possible without re-enrolling for the course unit.

Learning materials

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


No information on groups available.


General : Special students and auditors need a special permission from the lecturers
Permission from lecturers required for all students
Places30 at the most
PriorityRegistration for the course unit is until 01.03.2019 only possible for the primary target group
Primary target groupFood Science BSc (754000) starting semester 06
Waiting listuntil 01.05.2019
End of registration periodRegistration only possible until 01.05.2019

Offered in

Food Science BachelorFood Science General CoursesWInformation