FSHN 302

fall 2016

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.

Additional fees may apply. See Class Schedule. Prerequisite: 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.

Status Icon Legend

: Section Status Closed
: Section Status Open
: Section Status Pending
: Section Status Open (Restricted)
: Section Status Unknown

Section Status updates every 10 minutes.

- FSHN 101
- FSHN 120
- FSHN 125
- FSHN 130
- FSHN 140
- FSHN 150
- FSHN 199
- FSHN 220
- FSHN 230
- FSHN 232
- FSHN 293
- FSHN 294
- FSHN 295
- FSHN 302
- FSHN 332
- FSHN 340
- FSHN 345
- FSHN 349
- FSHN 396
- FSHN 398
- FSHN 414
- FSHN 416
- FSHN 417
- FSHN 420
- FSHN 423
- FSHN 426
- FSHN 428
- FSHN 429
- FSHN 440
- FSHN 450
- FSHN 461
- FSHN 465
- FSHN 466
- FSHN 469
- FSHN 471
- FSHN 480
- FSHN 499
- FSHN 510
- FSHN 514
- FSHN 518
- FSHN 519
- FSHN 520
- FSHN 563
- FSHN 590
- FSHN 592
- FSHN 595
- FSHN 597
- FSHN 598
- FSHN 599

Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor