Wendy Wismer, PhD, Certified Food Scientist (CFS)
Fall Term 2024 (1890)
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 (49213)
2024-09-03 - 2024-12-09
TR 11:00 - 12:20
LAB D1 (49214)
2024-09-03 - 2024-12-09
R 14:00 - 16:50
2024-09-03 - 2024-12-09
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 one of NU FS 250 or NU FS 374.
LECTURE A1 (46103)
2024-09-03 - 2024-12-09
TR 11:00 - 12:20
LAB D1 (49211)
2024-09-03 - 2024-12-09
R 14:00 - 16:50
2024-09-03 - 2024-12-09
R 14:00 - 16:50