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.
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LECTURE A1
(52413) |
10 |
2026-09-01 - 2026-12-08 (TR)
11:00 - 12:20
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|---|---|---|---|
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LAB D1
(52414) |
10 |
2026-09-01 - 2026-12-08 (R)
14:00 - 16:50
2026-09-01 - 2026-12-08 (R)
14:00 - 16:50
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