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.