| Course title | BIP Sensory Analysis |
|---|---|
| Course code | FZE/BIPSA |
| Organizational form of instruction | Seminar |
| Level of course | unspecified |
| Year of study | not specified |
| Semester | Summer |
| Number of ECTS credits | 3 |
| Language of instruction | English |
| Status of course | unspecified |
| Form of instruction | Face-to-face |
| Work placements | This is not an internship |
| Recommended optional programme components | None |
| Course availability | The course is available to visiting students |
| Lecturer(s) |
|---|
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| Course content |
|
unspecified
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| Learning activities and teaching methods |
| unspecified |
| Learning outcomes |
|
This course introduces students to the fundamentals of sensory analysis and the use of the human senses in food evaluation. Students will gain hands-on experience with laboratory methods used in practice for food evaluation.
|
| Prerequisites |
|
unspecified
|
| Assessment methods and criteria |
|
unspecified
|
| Recommended literature |
|
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| Study plans that include the course |
| Faculty | Study plan (Version) | Category of Branch/Specialization | Recommended semester |
|---|