Christy Marie Alsado
Fall Term 2026 (1970)
AFNS 530 - Principles of Sensory Evaluation of Foods
3 units (fi 6)(FIRST, 3-0-3)
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. Not to be taken if credit received for NU FS 430. Prerequisite: consent of instructor.
LECTURE A1 (52413)
2026-09-01 - 2026-12-08
TR 11:00 - 12:20
LAB D1 (52414)
2026-09-01 - 2026-12-08
R 14:00 - 16:50
2026-09-01 - 2026-12-08
R 14:00 - 16:50
NU FS 430 - Principles of Sensory Evaluation of Foods
3 units (fi 6)(FIRST, 3-0-3)
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.
LECTURE A1 (50099)
2026-09-01 - 2026-12-08
TR 11:00 - 12:20
LAB D1 (52411)
2026-09-01 - 2026-12-08
W 14:00 - 16:50
2026-09-01 - 2026-12-08
W 14:00 - 16:50
LAB D2 (57557)
2026-09-01 - 2026-12-08
R 14:00 - 16:50
2026-09-01 - 2026-12-08
R 14:00 - 16:50