NU FS 430 - 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. Prerequisites: *3 STAT and one of NU FS 250 or NU FS 374.

Fall Term 2023

Lectures

Section Capacity Dates + Times Instructor(s)
LECTURE A1
(80105)
30
2023-09-05 - 2023-12-08
TH 11:00 - 12:20 (GSB 5-59)
Exam: 2023-12-20 @ 14:00 - 17:00 (GSB 5-59)
Primary Instructor: Wendy Wismer

Labs

Section Capacity Dates + Times Instructor(s)
LAB D1
(83548)
30
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