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

Dieses Modul wird nicht mehr angeboten!

Personen:

• Dr. Michael Czerny (verantwortlich)

Studiengang:

• Food Science and Engineering (Master, PO vom 01.10.2013)
  2. Semester, Wahl
• Food Biotechnology (Master, PO vom 01.10.2013)
  2. Semester, Wahl

Teilnahme­vorraussetzungen:

-

Sprache:

englisch

ECTS:

7,5 credits

Angebotshäufigkeit:

jedes SS

Dauer des Moduls:

4 Wochen (Block 4)

Studienleistung:

Regular attendance and active participation

Modulprüfung:

Oral examination

Prüfungsdauer:

30 Minuten

Arbeitsaufwand:

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

Fachkompetenzen:

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.

Schlüsselkompetenzen:

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.

Anmerkungen:

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

Lehrveranstaltungen