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. Prerequisites: 3 units in STAT and one of NU FS 250 or NU FS 374.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE A1
(46103) |
30 |
2024-09-03 - 2024-12-09 (TR)
11:00 - 12:20
GSB 5-59
|
Primary Instructor: Wendy Wismer
|
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LAB D1
(49211) |
30 |
2024-09-03 - 2024-12-09 (R)
14:00 - 16:50
AF 1-06A
2024-09-03 - 2024-12-09 (R)
14:00 - 16:50
AF 2-36
|
Primary Instructor: Wendy Wismer
|