Integrated course, 2.00 ECTS
• What is sensory food science? Sensory food science stands in contrast to subjective tastings and organoleptic perception.
• Sensory physiology and the effects of color and form on consumer behavior;
• Why we eat what we eat: genetic predispositions and acquired eating patterns, changes of preferences over the course of a liftime (preferences for and aversions to certain foods)
• Man as measuring instrument: Fields of application of sensory food science: quality control (incl. determining shelf life), product development, market research, food design, nutrition science
• Analytic and affective sensory science with practical exercises (acceptance and preference tests, triangulation, duo-trio test, QDA, statistical evaluation, spiderwebs, interpretation);
• Planning and executing a consumer tasting including an evaluation
• Descriptor training
This lecture will cover four dimensions of a sustainable diet: health, sociological, ecological and economical aspects of nutrition (Leitzmann, Koerber and Männle, 2011). Health aspects will be mentioned because they will be covered in more detail in the course General Aspects of Nutrition. Students should acquire grounding in the reciprocal effects between nutrition, health, the society, the economy and the environment. The should understand the aspects of these reciprocal effects in a global context and develop solution-oriented thinking.
Recommended or required reading and other learning resources / tools
Literature will be announced at the beginning of the course.
Mode of delivery
Prerequisites and co-requisites
Assessment methods and criteria