Sensory Evaluation Techniques, Advanced Level

7.5 credits

Syllabus, Master's level, 2HK037

This course has been discontinued.

A revised version of the syllabus is available.

Code: 2HK037
Education cycle: Second cycle
Main field(s) of study and in-depth level: Food Studies, Nutrition and Dietetics A1N
Grading system: Pass with distinction (VG), Pass (G), Fail (U)
Finalised by: The Board of the Department of Food, Nutrition and Dietetics, 11 October 2010
Responsible department: Department of Food, Nutrition and Dietetics

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