Sustainable Food Management

Practical Seminar: Commodity Economics and Sensory Science 1

Seminar, 2.00 ECTS


Course content

Commodity groups will be indtroduced under expert supervision. Students must choose a product and describe the most important production stages from cultivation to sale. Sensory science of the chosen products is also an integral part of the seminar.

Learning outcomes

Students should acquire grounding in food processing or food trade through practical work experience. In addition to the practical support and independent work, this module should also provide them with insight into the fields of commodity economics and sensory science. The module will be rounded off with an accompanied reflexion in which the students will discuss and compare their experience and learn from best-practice examples.

Recommended or required reading and other learning resources / tools


Mode of delivery

Integrated course

Prerequisites and co-requisites

Module: Introduciton to Business Studies and Economics

Assessment methods and criteria

Evaluation within the scope of a product presentation