★ 3 (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 (83550)
2023-09-05 - 2023-12-08
TH 11:00 - 12:20 (GSB 8-11)
LAB D1 (83551)
2023-09-05 - 2023-12-08
H 14:00 - 16:50 (AF 1-06A)
2023-09-05 - 2023-12-08
H 14:00 - 16:50 (AF 2-36)
★ 3 (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 STAT and one of NU FS 250 or NU FS 374.
LECTURE A1 (80105)
2023-09-05 - 2023-12-08
TH 11:00 - 12:20 (GSB 8-11)
LAB D1 (83548)
2023-09-05 - 2023-12-08
H 14:00 - 16:50 (AF 1-06A)
2023-09-05 - 2023-12-08
H 14:00 - 16:50 (AF 2-36)
★ 3 (fi 6)(EITHER, 3-0-0)
An introduction to the nature of food, food technology, and food safety.
LECTURE B1 (11688)
2024-01-08 - 2024-04-12
TH 09:30 - 10:50 (ECHA L1-490)