Module: Molecular Sensory (1508-200)

This module not offered anymore!

Persons:

• Dr. Yanyan Zhang (verantwortlich)

Degree Program:

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

Prerequisites for Attendance:

Pass ’Grundlagen der Lebensmittelchemie und -analytik’ and ‘Biochemie und Allgemeine Biotechnologie’

Sprache:

English

ECTS:

6 credits

Frequency:

every winter semester

Length of the Module:

1 semester

Module examination:

Written exam

Length of the examination:

120 minutes

Workload:

36 h attendance + 124 h independent study = 160 h workload

Professional competences:

This course will develop student’s understanding on the principles of aroma and taste on the molecular level, meanwhile, overview the methods and equipment used in sensory evaluation of food and drink.

Key competences:

The students:
• know the biological basic principles of the aroma and taste perception
• understand the physical basic principles of flavour release
• are able to independently evaluate the sensory attributes of food and drink using the proper methods and equipment

Comments:

Places available: 15rnRegistration in ILIAS until September 1st

Courses