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 |
| Target group | Wine lovers with an interest in sensory tastings |
| Course language | English, German |
| Previous knowledge | Previous knowledge is an advantage but not required |
| Start and duration | 4 attendance days (equivalent to three days) |
| Seminar location | Weincampus Neustadt, room will be announced via the Olat learning platform. |
| Information and materials | Will be provided via the learning platform Olat. Access is granted after successful registration. |
| Completion | Certificate of attendance or state-recognized university certificate for examination performance |
| Examination performance | Elaboration and presentation of a case study during the attendance period. Processing of the case study in the preparation time between the two attendance periods. Submission two weeks before the start of the second unit. |
| Costs | 1150€ |
| Registration deadline |