Sensory Science of Food

Course contents
  • The content of this course is divided into three main areas:
    Part one covers the topics of food quality, quality seals, food sensors, quality assurance concepts, sense of smell and taste, various sensory tests in practice and their evaluation, as well as odor threshold values.
    Part two deals with the subject of wine, including quality characteristics, cultivation, production and quality defects.
    Part three of the course addresses flavoring substances and flavoring analysis, with an intensive focus on sample preparation and measurements using gas chromatography-mass spectrometry and gas chromatography-olfactometry.