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 hours Type of teaching Media implementation Concretization 10 Lecture Presence - 10 Practice Presence - 15 Practical project Presence - 15 Laboratory activity Presence - 10 Other Presence - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 30 Presentation preparation - 40 Exam preparation - 20 Preparation/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