Sensory & Consumer Science
This module focuses on the use of people who indicate their sensory perceptions and preferences in the evaluation of wines, beers and spirits. Sensory science bridges the gap between the objective or subjective quality perception of a wine on the one hand and the chemical composition of a wine and other external quality characteristics of a wine such as the image of a producer or a region, the label design or the price tag. In this way, students acquire a comprehensive knowledge of how the human senses function, how perception shapes preferences and how consumer decisions are made and changed. In addition to learning relevant sensory techniques and statistical methods, students must apply these in case studies and small projects in their companies or cooperating companies.
Lecturers: Prof. Dr. Ulrich Fischer
Language: English
Duration: 3 attendance days - divided over both attendance weeks of the 1st semester; individual preparation and follow-up time
Seminar location: Wine Campus Neustadt
Information and materials: Will be made available via the learning platform Olat. Location and timetable are also available online. Access is granted after successful registration.
Examination: Preparation and presentation of a case study during the attendance period. Processing of the case study in the preparation time between the two attendance weeks of the semester.