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 STAT and one of NU FS 250 or NU FS 374.
| Section | Capacity | Dates + Times | Instructor(s) |
|---|---|---|---|
|
LECTURE A1
(80105) |
28 |
2023-09-05 - 2023-12-08
TH 11:00 - 12:20 (GSB 8-11)
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Primary Instructor: Wendy Wismer
|
| Section | Capacity | Dates + Times | Instructor(s) |
|---|---|---|---|
|
LAB D1
(83548) |
28 |
2023-09-05 - 2023-12-08
H 14:00 - 16:50 (AF 1-06A)
2023-09-05 - 2023-12-08
H 14:00 - 16:50 (AF 2-36)
|
Primary Instructor: Wendy Wismer
|