Kurs-Code PārZ6022
Kreditpunkte 4.50
Stundenzahl insgesamt (im Auditorium)120
Vorlesungen (Stundenzahl)10
Arbeit im Labor (Stundenzahl)38
Selbststandige Arbeit des Studenten (Stunden)72
Bestätigt am (Datum)19.02.2014
PārZ4014,
1. Hoyer W. D. Maclnnis D. J. Consumer behavoir, 4th Edition, Boston: Houghton Mifflin, 2007.
2. Baran R. J. Customer relationship management: The foundation of contemporary marketing strategy / Baran R.J., Galka R. J.. Second edition. New York, London: Routledge/Taylor & Francis Group, 2017.
3. Moskowitz H. R., Porretta S., Silcher M. Concept researh in food product design and development, Iowa : Blackwell Publishing, 2005.
4. Moskowitz, Howard R. Sensory and consumer research in food product design and development / Howard R. Mailgaard, Morten C., Carr, Thomas B., Civille, Gail Vance Sensory Evaluation Techniques, 4th Edition, CRC Press, Taylor&Francis Group, 2006.
1. Strautniece E. Pārtikas produktu sensorā novērtēšana, LLU, PTF, Jelgava, 2004.
2. Bilgin M. H. Consumer behavior, organizational strategy and financial economics: Proceedings of the 21st Eurasia Business and Economics Society Conference. 1st edition. New York, NY: Springer Berlin Heidelberg, 2018.
3. Stone, H., Sidel J.L. Sensory evaluation practices, Third Edition, USA: Elsiver Academic Press, 2004
4. Ebster C. Store design and visual merchandising: Creating store space that encourages buying / Ebster C. and Garaus M. New York, NY: Business Expert Press, 2011.
Food Quality and Preference
Food Research International
Food Chemistry
Current Opinion in Food Science