Sensory Evaluation Techniques and Product Development

15 credits

Syllabus, Bachelor's level, 2HK035

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 Department Board, 10 March 2021
Responsible department: Department of Food, Nutrition and Dietetics

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