Apr 16, 2026  
University of Alberta Calendar 2017-2018 
    
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University of Alberta Calendar 2017-2018 [ARCHIVED CALENDAR]

NU FS 430 - Principles of Sensory Evaluation of Foods

★ 3 (fi 6) (first term, 3-0-3) Principles and methods of analysis of the sensory properties of foods; appearance, texture, aroma, and taste. Physiology of sensory receptors. Applications, advantages, and limitations of sensory methods. Graduate students may not register for credit (see AFNS 530). Credit will only be given for one of AFNS 530 and NU FS 430. Prerequisites: Introductory statistics and NU FS 374.