NU FS 430 - Principles of Sensory Evaluation of Foods

3 units (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 units in STAT and one of NU FS 250 or NU FS 374.

Fall Term 2024

Lectures

Section Capacity Class times Login to view Instructor(s) and Location
LECTURE A1
(46103)
30
2024-09-03 - 2024-12-09 (TR)
11:00 - 12:20

Labs

Section Capacity Class times Login to view Instructor(s) and Location
LAB D1
(49211)
30
2024-09-03 - 2024-12-09 (R)
14:00 - 16:50
2024-09-03 - 2024-12-09 (R)
14:00 - 16:50