752-2101-00L Food Sensory Science

Semester	Spring Semester 2015
Lecturers	J. Nuessli Guth
Periodicity	yearly recurring course
Language of instruction	German
Comment	Number of participants limited to 30.

Number

Title

Hours

Lecturers

752-2101-00 G

Lebensmittel-Sensorik

Permission from lecturers required for all students.
Die Lehrveranstaltung wird als Blockkurs in den Semesterferien angeboten (15. - 19. Juni 2015).

2 hrs

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.

Performance assessment information (valid until the course unit is held again)
Performance assessment as a semester course
ECTS credits	2 credits
Examiners	J. Nuessli Guth
Type	graded semester performance
Language of examination	German
Repetition	Repetition possible without re-enrolling for the course unit.

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
Places	30 at the most
Priority	Registration for the course unit is until 27.02.2015 only possible for the primary target group
Primary target group	Food Science BSc (754000) starting semester 06
Waiting list	until 29.04.2015
End of registration period	Registration only possible until 29.04.2015

Programme	Section	Type
Food Science Bachelor	Food Science General Courses	W