Sensory Evaluation of Foods

Prerequisite(s): NUFD 358. An upper level Food Science course that addresses the knowledge and skills needed to assess food quality and consumer acceptance via use of the human senses. The students will follow step by step procedures to learn how to evaluate food sensory characteristics such as appearance, color, flavor, odor, texture, and choices via sensory methods and techniques. Students will apply sensory testing methods and statistical methods in evaluating food quality. The course features lectures and hands-on laboratory experiences. Equivalent course NUFD 377 effective through Fall 2020.

Term 202440 #42537 NUFD436
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Instructor
Meeting Times
Location: UNIV 4011 (M)
@ 17:30 - 18:15
From 2024-09-04 to 2024-12-20
Location: UNIV 4011 (M)
@ 18:20 - 20:50
From 2024-09-04 to 2024-12-20
Enrollment

13

seats available

7

currently enrolled

20

maximum enrollment

Section Tally

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