Jun 15, 2021  
University of Alberta Calendar 2020-2021 
University of Alberta Calendar 2020-2021 [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. Not to be taken if credit received for NU FS 430. Prerequisite: consent of instructor.