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.