Menü der 2. und 3. Ebene:
Nutrition Quality - Food Quality
Areas of Instruction
- Dietetics
- Sensory Evaluation
- Food Product Development
- Biology and Food Raw Materials
Major Fields of Research
- Functional food ingredients, ß-glucan, resistant starch, tocopherols
- Quality of Oats and other Cereals
Project Area: Food Industry
- Senses & Sensory Aspects
