752-2102-00L  Selected Topics in Food Sensory Science

SemesterFrühjahrssemester 2019
DozierendeJ. Nuessli Guth
Periodizitätjährlich wiederkehrende Veranstaltung
KommentarMaximale Teilnehmerzahl: 20

KurzbeschreibungExtension 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.
Lernziel- 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
SkriptHandouts distributed in class.
LiteraturInformation given in class.
Voraussetzungen / BesonderesBasic principles in Food Sensory Science are required, e.g. attendence of the lecture 'Lebensmittelsensorik' (752-2101-00 G) or similar.