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 NU FS 374.
| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
|
LECTURE A1
(50100) |
30 |
2025-09-02 - 2025-12-08 (TR)
11:00 - 12:20
|
|
| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
|
LAB D1
(52998) |
30 |
2025-09-02 - 2025-12-08 (R)
14:00 - 16:50
2025-09-02 - 2025-12-08 (R)
14:00 - 16:50
|
|