Lecturers: Prof. Dr. Ulrich Fischer, Prof. Dr. Luisa Torri
This module focuses on the use of humans to report their sensory perception and preferences by assessing wines, beers and spirits. Sensory science is bridging the gap between the objective or subjective quality perception of wine a the one hand and the chemical composition of a wine and other external quality traits of wine such as image of a producer or region, label design or price tag. Thus students will acquire a thorough knowledge how human sense work, how perception will form preferences and how consumers choices are formed and modified. Besides learning relevant sensory techniques and statistical methods the students have to apply them in case studies and small projects in their companies or co-operating companies.