Module: Principles of Food Sensory Science (1511-400)

This module not offered anymore!

Persons:

• N.N. (verantwortlich)

Degree Program:

• Food Science and Biotechnology (Bachelor, since 01.04.2011)
  5. Semester, semi-elective

Prerequisites for Attendance:

-

Sprache:

German

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Compulsory assignment:

Regelmäßige und aktive Teilnahme

Module examination:

Mündliche Prüfung

Workload:

56 h Präsenz + 114 h Eigenanteil = 170 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:

Maximum number of participants: 30
Registration for participation: via ILIAS until 26th September 2014

Courses