FSHN 302

Fall 2017 All Classes

All Classes

Sensory Evaluation of Foods

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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.

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FSHN 302 class schedule data for fall 2017
CRN	Type	Section	Time	Day	Location	Instructor	Section Details
32054	Laboratory	AB1	11:00AM -12:50PM	T	372 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/28/17-12/13/17
32057	Laboratory	AB2	11:00AM -12:50PM	R	372 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/28/17-12/13/17
54646	Laboratory	AB3	11:00AM -12:50PM	W	372 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/28/17-12/13/17
32060	Lecture	AL1	10:00AM -10:50AM	TR	328 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/28/17-12/13/17 Special Approval: Departmental Approval Required Section Info: If you get a 'course full' error message and want to be added to a wait list for this class, go to www.fshn.illinois.edu and click on Undergraduate then Course Wait List. Wait lists will not open until one week before classes start in August. Until that time, it is up to you to continue to check the status of this course to see if a seat has become available for you. Restriction(s): Restricted to Undergrad - Urbana-Champaign.
52117	Lecture	AL2	10:00AM -10:50AM	TR	328 Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/28/17-12/13/17 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 Food Science & Human Nutrition or Food Science or Nutrition major(s) or minor(s).