Information on current courses
The sensory lab is integrated into the university's teaching programme. Current courses can be found in the university directory EXA. Registration takes place via StudIP. All current teaching materials are also available here. Theses
Do you have a farm and want to better understand your product (milk, meat, eggs, vegetables, fruit, etc.)? How does your product compare with relevant market products? Or do you want to understand if consumers are noticing changes? Perhaps understanding new recipes or a change in ingredients? We look forward to hearing about you and your project!Would you like to work on a current research project and get involved in food sensory analysis?
You are very welcome!
An excellent, non-hierarchical supervision, a well-equipped sensory laboratory, short distances and up-to-date expertise will accompany you throughout your scientific work.
Tendered theses
We don't currently have any theses advertised, but we'd love to hear your ideas! - To read in and deepen your knowledge
- Sensory Evaluation of Food - Principles and Practices. Lawless, Harry T., Heymann, Hildegarde.
- Onlinekurs Sensory Evaluation of Food
- History of Sensory Science - First lectures given by Rose Marie Pangborn and Maynard Amerine