Merchandise knowledge & sensor technology

Course contents
  • - Theory of sensory perception
    - Types of sensory evaluation
    - Selection of methods, implementation and interpretation
    - Basic taste, smell and flavor perception
    - Comparison test
    - Introduction to the use of crops
    - Biochemical features of vegetable raw materials (fruits, grains)
    - Methods for the production of selected vegetable food products
    (harvesting, storage, processing, preservation, milling and baking)
    - Modern methods and applications of vegetable food technology
    - Introduction to the use of livestock
    - Biochemical features of animal raw materials and their production
    - Methods for the production of selected animal food products including
    milk products as well as cured meats and sausages
    - Modern methods and applications of animal food technology
    - Potential for innovation in the processing of vegetable and animal
    food products