2 classes matched your search criteria.
FSCN 5481 is also offered in Spring 2025
FSCN 5481 is also offered in Spring 2023
FSCN 5481 is also offered in Spring 2022
Spring 2022 | FSCN 5481 Section 001: Sensory Evaluation of Food Quality (68314)
- Instructor(s)
- Class Component:
- Lecture
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person Term Based
- Enrollment Requirements:
- Exclude fr or soph 5000 level courses
- Times and Locations:
Regular Academic Session
UMTC, St Paul
McNeal Hall 10
- Enrollment Status:
Open (4 of 8 seats filled)
- Also Offered:
- Course Catalog Description:
- Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
- Class Notes:
- Meets with FSCN 4482
- Class Description:
- Student may contact the instructor or department for information.
- Class Format:
- 30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
- Workload:
- 20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
- Textbooks:
- https://bookstores.umn.edu/course-lookup/68314/1223
- Instructor Supplied Information Last Updated:
- 12 November 2011
Spring 2022 | FSCN 5481 Section 002: Sensory Evaluation of Food Quality (68315)
- Instructor(s)
- Class Component:
- Laboratory
- Credits:
- 2 Credits
- Grading Basis:
- Student Option
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person Term Based
- Enrollment Requirements:
- Exclude fr or soph 5000 level courses
- Times and Locations:
Regular Academic Session
UMTC, St Paul
McNeal Hall 126
UMTC, St Paul
Magrath Library 8
- Enrollment Status:
Open (4 of 8 seats filled)
- Also Offered:
- Course Catalog Description:
- Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project. prereq: 3102, STAT 3011
- Class Notes:
- Meets with FSCN 4482, 003
- Class Description:
- Student may contact the instructor or department for information.
- Class Format:
- 30% Lecture
15% Discussion
30% Laboratory
20% Small Group Activities
5% Student Presentations
- Workload:
- 20 Pages Reading Per Week
25 Pages Writing Per Term
2 Exam(s)
1 Paper(s)
1 Presentation(s)
1 Special Project(s)
- Textbooks:
- https://bookstores.umn.edu/course-lookup/68315/1223
- Instructor Supplied Information Last Updated:
- 12 November 2011
ClassInfo Links - Spring 2022 Food Science and Nutrition Classes