Sensory Food Science

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 1 of 23.01.2025.

Module identifier

44B0753

Module level

Bachelor

Language of instruction

German

ECTS credit points and grading

5.0

Module frequency

only winter term

Duration

1 semester

 

 

Overall workload

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

Teaching and learning methods
Lecturer based learning
Workload hoursType of teachingMedia implementationConcretization
10LecturePresence-
10PracticePresence-
15Practical projectPresence-
15Laboratory activityPresence-
10OtherPresence-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
30Presentation preparation-
40Exam preparation-
20Preparation/follow-up for course work-
Graded examination
  • Written examination or
  • oral exam or
  • Case analysis, oral
Literature

1. Busch-Stockfisch M: Praxishandbuch Sensorik, Produktentwicklung/ Qualit?tssicherung Loseblattsammlung

2. DIN-Normen zu den o.g. Methoden

3. Derndorfer, E. (2016). Lebensmittelsensorik (5. Auflage). Facultas.

4. Poll, E., & Pitsch, V. (2017). Lebensmittelsensorik und Konsumentenforschung (4. Auflage). Ulmer Verlag.

Applicability in study programs

  • Food Production Engineering and Business
    • Food Production Engineering and Business B.Eng. (01.09.2025)

  • Bachelor of Vocational Education – Nutritional Science and Home Economics
    • Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)

  • Managing Sustainable Food Systems
    • Managing Sustainable Food Systems B.Sc. (01.09.2025)

  • Home Economics and Nutritional Sciences
    • Home Economics and Nutrition Sciences B.Sc. (01.09.2025)

    Person responsible for the module
    • Enneking, Ulrich
    Teachers
    • Enneking, Ulrich
    • Straka, Dorothee
    • Bornkessel, Sabine
    • Krieger-Güss, Stephanie
    Further lecturer(s)

    Dorothee Frickhofen, Josephina Scherbanjow