FSHN 302

Fall 2020 Part of Term 1

Part of Term 1
Aug 24-Dec 9

Sensory Evaluation of Foods

SHOW FINAL EXAM SCHEDULE

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 2020
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: 08/24/20-12/09/20
32057	Laboratory	AB2	11:00AM -12:50PM	R	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/24/20-12/09/20
54646	Laboratory	AB3	11:00AM -12:50PM	W	Bevier Hall	Lee, S	Part of Term: 1 Date Range: 08/24/20-12/09/20
32060	Online Lecture	AL1	10:00AM -10:50AM	TR	n.a.	Albiol Tapia, M Dunteman, A Lee, S	Part of Term: 1 Date Range: 08/24/20-12/09/20 Restriction(s): Restricted to Food Science & Human Nutrition major(s) or minor(s). Not intended for students with Freshman class standing.
52117	Online Lecture	AL2	10:00AM -10:50AM	TR	n.a.	Albiol Tapia, M Dunteman, A Lee, S	Part of Term: 1 Date Range: 08/24/20-12/09/20 Section Fee: Class Materials - FSHN 302 $30.00 Flat Fee. Section Info: The $30 class materials fee will be charged directly to your tuition bill. Restriction(s): Not intended for students in the Food Science & Human Nutrition department. Not intended for students with Freshman class standing.
75621	Online Lab	ONL	ARRANGED	n.a.	n.a.	Lee, S	Part of Term: 1 Date Range: 08/24/20-12/09/20 Special Approval: Departmental Approval Required