3 classes matched your search criteria.

Spring 2023  |  FSCN 4482 Section 001: Sensory Evaluation of Food Quality (56657)

Instructor(s)
Class Component:
Lecture
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 12:50PM - 01:40PM
UMTC, St Paul
McNeal Hall 146
Enrollment Status:
Open (20 of 30 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56657/1233

Spring 2023  |  FSCN 4482 Section 002: Sensory Evaluation of Food Quality (56658)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 09:35AM - 10:25AM
UMTC, St Paul
McNeal Hall 126
 
01/17/2023 - 05/01/2023
Wed 03:00PM - 03:50PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (9 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56658/1233

Spring 2023  |  FSCN 4482 Section 003: Sensory Evaluation of Food Quality (56659)

Instructor(s)
Class Component:
Laboratory
Credits:
2 Credits
Repeat Credit Limit:
4 Credits
Grading Basis:
A-F only
Instructor Consent:
No Special Consent Required
Instruction Mode:
In Person
Enrollment Requirements:
Stat 3011 or equiv, FScN 3102
Times and Locations:
Regular Academic Session
 
01/17/2023 - 05/01/2023
Wed 11:35AM - 12:25PM
UMTC, St Paul
McNeal Hall 126
 
01/17/2023 - 05/01/2023
Wed 01:55PM - 02:45PM
UMTC, St Paul
McNeal Hall 126
Enrollment Status:
Open (11 of 16 seats filled)
Also Offered:
Course Catalog Description:
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Class Description:
Student may contact the instructor or department for information.
Textbooks:
https://bookstores.umn.edu/course-lookup/56659/1233

ClassInfo Links - Spring 2023 Food Science and Nutrition Classes

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