FSHN 519

Fall 2020 Part of Term 1

Part of Term 1
Aug 24-Dec 9

Flavor Chemistry and Analysis

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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. Offered every other year.

Prerequisite: FSHN 414 and FSHN 418 or equivalent.

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FSHN 519 class schedule data for fall 2020
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	56358	Lecture-Discussion	A	2:00PM -4:50PM	TR	Agricultural Engr Sciences Bld	Cadwallader, K	Part of Term: 1 Date Range: 08/24/20-12/09/20 Restriction(s): Restricted to Graduate - Urbana-Champaign. Restricted to students in the Food Science & Human Nutrition department.