AFNS 530 - Principles of Sensory Evaluation of Foods

★ 3 (fi 6)(FIRST, 3-0-3)

Faculty of Agricultural, Life and Environmental Sciences

Principles and methods of analysis of the sensory properties of foods; appearance, texture, aroma, and taste. Physiology of sensory receptors. Applications, advantages, and limitations of sensory methods. Not to be taken if credit received for NU FS 430. Prerequisite: consent of instructor.

Fall Term 2021

Lectures

LECTURE A1 (48852)
Capacity: 4
2021-09-01 - 2021-12-07
TH 11:00 - 12:20 (GSB 2-11)

Primary Instructor: Wendy Wismer

Labs

LAB D1 (48854)
Capacity: 4
2021-09-01 - 2021-12-07
H 14:00 - 16:50 (AF 2-36)

Primary Instructor: Wendy Wismer