FSHN 519
Fall 2010 All Classes
All Classes
Credit: 4 hours.
Provides graduate students with the tools and understanding necessary for the study of complex food flavor systems. Students will learn: 1) modern techniques of analysis used in the chemical evaluation of food flavor systems, 2) accepted techniques for the sensory evaluation of food flavor, 3) approaches for combined sensory-analytical evaluation of food flavor and 4) principles of food flavor chemistry with emphasis placed on some well-understood flavor systems.
Section Status updates every 10 minutes.
| CRN | Type | Section | Time | Day | Location | Instructor | Section Details | |
|---|---|---|---|---|---|---|---|---|
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56358
|
Lecture-Discussion
|
A
|
2:00PM
-4:50PM
|
TR
|
201 Agricultural Bioprocess Lab
|
Cadwallader, K
|
|