PhD course in Sensory evaluation and food preferences
A short intensive course in sensory and consumer analysis.
The PhD course "Sensory evaluation and food preferences" is given as an intensive course in the field of sensory and consumer analysis. The principles and foundations for sensory evaluation and consumer research will be covered including the senses, sensation and perception, as well as learning and acceptance all in relation to foods. The most common sensory and consumer methodology is introduced and emphasis will be given on analysis of sensory and consumer data.
The course will be available at 1.5 ECTS with 3 days of lectures or 5 ECTS with 3 days of lectures and 2 months of project work.
Research Academic Officer Dorte Juncher, Department of Food Science, University of Copenhagen (UCPH FOOD), email@example.com
Time: 27. January, 08:00 - 31. January or 31. March, 16:00
Place: Department of Food Science, University of Copenhagen
Organizer: UCPH FOOD