Sustainable Food Management

Practical Seminar Commodity Economics and Sensory Science 2

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 solid grounding in the field of food processing or food sales through practical work. Besides practical support and supervised independent work this module will also cover commodity economics and sensory science topics.

Recommended or required reading and other learning resources / tools


Mode of delivery

Integrated course

Prerequisites and co-requisites

Introduction to Business Studies and Economics; Specialization in Business Studies and Global Aspects of the Agrarian Commodity Market

Assessment methods and criteria

Evaluation in the scope of a product presentation