Wendy Wismer, PhD, Certified Food Scientist (CFS)

Associate Professor, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Associate Chair, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
Directory

Fall Term 2025 (1930)

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 (53000)

2025-09-02 - 2025-12-08
TR 11:00 - 12:20

LAB D1 (53001)

2025-09-02 - 2025-12-08
R 14:00 - 16:50

2025-09-02 - 2025-12-08
R 14:00 - 16:50



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.

SEMINAR A1 (55269)

2025-09-02 - 2025-12-08
F 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 (50100)

2025-09-02 - 2025-12-08
TR 11:00 - 12:20

LAB D1 (52998)

2025-09-02 - 2025-12-08
R 14:00 - 16:50

2025-09-02 - 2025-12-08
R 14:00 - 16:50