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.

AFNS 660 - Communication in Science

3 units (fi 6)(FIRST, 0-3S-0)

Course designed for graduate students in the early stages of their graduate program. Students will learn effective communication skills for life as a graduate student and a future scientist. Topics will include the scientific method; paper, thesis and grant writing; poster and lecture development and delivery; ethics in science; graduate student supervisor relationships. Preference given to those in the first year of their program. Prerequisite: consent of instructor.

NU FS 401 - Undergraduate Research Project

3 units (fi 6)(EITHER, 0-0-6)

Directed laboratory study under supervision of a staff member. Note: For third- and fourth-year students only. Students must obtain approval from Department before registration. May be taken more than once provided that topic is different.

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 one of NU FS 250 or NU FS 374.