Sensory & Consumer Science
| Content | This module focuses on the use of people indicating 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, Prof. Dr. Luisa Torri |
| Course language | English |
| Duration | 3 attendance days |
| Semester | 1, See overview of curriculum |
| Workload | 125 h |
| ECTS | 5 |
| Information and materials | Will be made available via the learning platform Olat. The location and timetable are also available online. Access is granted after successful registration. |
| Examination performance | Elaboration and presentation of a case study during the attendance period. |