Aug 21, 2019  
University of Alberta Calendar 2018-2019 
    
University of Alberta Calendar 2018-2019 [ARCHIVED CATALOG]

AFNS 530 - 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. Lectures are the same as for NU FS 430, but with additional assignments and evaluation appropriate to graduate studies. Credit will only be given for one of AFNS 530 and NU FS 430. Prerequisite: consent of instructor.