FSHN 302

Fall 2013 All Classes

All Classes

Sensory Evaluation of Foods

Credit: 3 hours.

This course is devoted to learning the 1) physiological and psychological basis of human subjects, 2) chemistry of aroma and taste, 3) basic sensory methodologies in food evaluation, and 4) analysis and interpretation of sensory data. Recommended to students in junior and senior levels. Recommended to have taken foundational statistics course, i.e., STAT 100, STAT 200 or FSHN 440. Lecture and lab instructional format.

There may be a fee for Class Materials for some sections of this course.

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FSHN 302 class schedule data for fall 2013
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
32054	Laboratory	AB1	11:00AM -12:50PM	T	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/26/13-12/11/13
32057	Laboratory	AB2	11:00AM -12:50PM	R	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/26/13-12/11/13
54646	Laboratory	AB3	11:00AM -12:50PM	W	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/26/13-12/11/13
32060	Lecture	AL1	10:00AM -10:50AM	TR	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/26/13-12/11/13 Section Info: TO BE ADDED TO A WAIT LIST FOR THIS CLASS, go to www.fshn.illinois.edu and click on "Current Students" and then on "Waitlist Information." Restriction(s): Restricted to Food Science & Human Nutrition or Food Science or Nutrition major(s) or minor(s).
52117	Lecture	AL2	10:00AM -10:50AM	TR	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/26/13-12/11/13 Section Fee: Class Materials - FSHN 302 $30.00 Flat Fee. Section Info: Seats in this section will not be open until after the end of sophomore registration. Restriction(s): Not intended for students in the Food Science & Human Nutrition department.