AFNS 530 - Principles of Sensory Evaluation of Foods

3 units (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 2024

Lectures

Section Capacity Class times Login to view Instructor(s) and Location
LECTURE A1
(49213)
10
2024-09-03 - 2024-12-09 (TR)
11:00 - 12:20

Labs

Section Capacity Class times Login to view Instructor(s) and Location
LAB D1
(49214)
10
2024-09-03 - 2024-12-09 (R)
14:00 - 16:50
2024-09-03 - 2024-12-09 (R)
14:00 - 16:50