Sensory Evaluation Techniques, Advanced Level

7.5 credits

Syllabus, Master's level, 2HK037

This course has been discontinued.

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 Department Board, 31 January 2018
Responsible department: Department of Food, Nutrition and Dietetics

Reading list