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.
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LECTURE A1
(50099) |
30 |
2026-09-01 - 2026-12-08 (TR)
11:00 - 12:20
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|---|---|---|---|
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LAB D1
(52411) |
20 |
2026-09-01 - 2026-12-08 (W)
14:00 - 16:50
2026-09-01 - 2026-12-08 (W)
14:00 - 16:50
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LAB D2
(57557) |
10 |
2026-09-01 - 2026-12-08 (R)
14:00 - 16:50
2026-09-01 - 2026-12-08 (R)
14:00 - 16:50
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