FSHN 302
Fall 2005 All Classes
All Classes
Credit: 3 hours.
(FSHN 202) The physiology, psychology, and chemistry of flavor and flavor perception; tactual, visual, and auditory components affecting food acceptability; principles and application of preference and discrimination testing; and interpretation of panel evaluation data.
Additional Class Materials Fee Required.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
|
32054
|
Laboratory
|
AB1
|
11:00AM
-12:50PM
|
T
|
372 Bevier Hall
|
Lee, S
|
|
|
|
32057
|
Laboratory
|
AB2
|
11:00AM
-12:50PM
|
R
|
372 Bevier Hall
|
Lee, S
|
|
|
|
32060
|
Lecture
|
AL1
|
10:00AM
-10:50AM
|
TR
|
328 Bevier Hall
|
Lee, S
|
|