Sensory Evaluation and Product Development

Faculty

Faculty of Agricultural Science and Landscape Architecture

Version

Version 1 of 24.06.2025.

Module identifier

44B0583

Module level

Bachelor

Language of instruction

German

ECTS credit points and grading

5.0

Module frequency

only winter term

Duration

1 semester

 

 

Overall workload

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

Teaching and learning methods
Lecturer based learning
Workload hoursType of teachingMedia implementationConcretization
30Lecture-
30Laboratory activity-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
10Study of literature-
30seminar paper-
40Exam preparation-
10Preparation/follow-up for course work-
Graded examination
  • Homework / Assignment and Presentation
Ungraded exam
  • Regular participation
Literature

Fölsch V. (Hrsg.) (2000): Handbuch Produktentwicklung Lebensmittel, Hamburg: Behr´s Verlag

Busch-Stockfisch, M. (Hrsg.) (2002): Praxishandbuch Sensorik in der Produktentwicklung und Qualitätssicherung, Hamburg: Behr’s Verlag

Applicability in study programs

  • Food Production Engineering and Business
    • Food Production Engineering and Business B.Eng. (01.09.2025)

  • Managing Sustainable Food Systems
    • Managing Sustainable Food Systems B.Sc. (01.09.2025)

  • Bioengineering in the Food Industry
    • Bioengineering in the Food Industry B.Sc. (01.09.2025)

    Person responsible for the module
    • Kuhlmann, Annette
    Teachers
    • Kuhlmann, Annette