Sensory Evaluation and Product Development
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 24.06.2025.
- Module identifier
44B0583
- 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 hours Type of teaching Media implementation Concretization 30 Lecture - 30 Laboratory activity - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 10 Study of literature - 30 seminar paper - 40 Exam preparation - 10 Preparation/follow-up for course work -
- Graded examination
- Homework / Assignment and Presentation
- Ungraded exam
- Regular participation
- Literature
F?lsch V. (Hrsg.) (2000): Handbuch Produktentwicklung Lebensmittel, Hamburg: Behr?s Verlag
Busch-Stockfisch, M. (Hrsg.) (2002): Praxishandbuch Sensorik in der Produktentwicklung und Qualit?tssicherung, Hamburg: Behr’s Verlag
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Managing Sustainable Food Systems
- Managing Sustainable Food Systems B.Sc. (01.09.2025)
- Bioengineering in the Food Industry
- Bioengineering in the Food Industry B.Sc. (01.09.2025)
- Person responsible for the module
- Kuhlmann, Annette
- Teachers
- Kuhlmann, Annette