Module: Advanced Sensory Analysis of Foods (1508-400)

This module not offered anymore!

Persons:

• Dr. Michael Czerny (verantwortlich)

Degree Program:

• Food Science and Engineering (Master, since 01.10.2013)
  2. Semester, elective
• Food Biotechnology (Master, since 01.10.2013)
  2. Semester, elective

Prerequisites for Attendance:

-

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 4)

Compulsory assignment:

Regular attendance and active participation

Module examination:

Oral examination

Length of the examination:

30 minutes

Workload:

56 h attendance + 154 h independent study = 210 h workload

Professional competences:

Students will learn about sensory perception and their interactions. Knowledge on sensory tests of foods and packaging and their application, implementation, evaluation and interpretation will be procured. The students will be given information about sensorially-active compounds, their occurrence, formation, analysis and characterization.

Key competences:

The students will gain skills in the correct selection of sensory and/or analytical tests depending on the sensory issues or problems. Thereby, the sensory quality of foods can be evaluated and strategies for the optimization of positive sensory quality or avoidance of negative sensory attributes can be developed.

Comments:

Number of participants: 25 | Registration via ILIAS possible until June 1st.

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