Sensory Evaluation Techniques and Product Development
15 credits
Syllabus, Bachelor's level, 2HK035
A revised version of the syllabus is available.
- Code
- 2HK035
- Education cycle
- First cycle
- Main field(s) of study and in-depth level
- Food Studies, Nutrition and Dietetics G2E
- Grading system
- Fail (U), Pass (G), Pass with distinction (VG)
- Finalised by
- The Board of the Department of Food, Nutrition and Dietetics, 14 April 2010
- Responsible department
- Department of Food, Nutrition and Dietetics
Reading list
- Reading list valid from Autumn 2021
- Reading list valid from Autumn 2019
- Reading list valid from Autumn 2018, version 2
- Reading list valid from Autumn 2018, version 1
- Reading list valid from Autumn 2017
- Reading list valid from Autumn 2016
- Reading list valid from Autumn 2014
- Reading list valid from Spring 2014
- Reading list valid from Spring 2013, version 2
- Reading list valid from Spring 2013, version 1
- Reading list valid from Autumn 2010, version 2
- Reading list valid from Autumn 2010, version 1