Sensory Evaluation of Food, Basic Course
Kristianstad University
Start date:
End date:
Pace of study: 100 %
Published education catalogue
Sensory Evaluation of Food, Basic Course
Education information from the published source. The education record and its time-bound offerings are kept separate.
Education facts
Code: SE305G
The course has the following content: ā¢ Human perception processes. ā¢ Central principles for sensory analysis ā¢ Mental physiology and age changes in the sensory organs. ā¢ Laboratories for training in common sensory methods ā¢ Basic statistics for analysis of sensory data ā¢ Use of current software in the sensory area
Entry requirements
General entry requirements.
Education offerings
Each offering has its own dates and conditions. Closed offerings are retained as history and do not mean that a new application is open.
Source and updates
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Publication version: 8e217193-f5fa-4778-b085-a4521fd03e8d
Checksum: 1b0dc54c0fc8a359f83ba9dc8f9d468479ce432de4c03bce3b8b33dd67fe3f6c
Last changed according to the source: 2025-12-22T14:50:09