3 classes matched your search criteria.
FSCN 4482 is also offered in Spring 2025
FSCN 4482 is also offered in Spring 2024
FSCN 4482 is also offered in Spring 2023
FSCN 4482 is also offered in Spring 2022
Spring 2025 | FSCN 4482 Section 001: Sensory Evaluation of Food Quality (55900)
- 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:
- Enrollment Status:
Open (0 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/55900/1253
Spring 2025 | FSCN 4482 Section 002: Sensory Evaluation of Food Quality (55901)
- 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
UMTC, St Paul
McNeal Hall 126
UMTC, St Paul
McNeal Hall 126
- Enrollment Status:
Open (0 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/55901/1253
Spring 2025 | FSCN 4482 Section 003: Sensory Evaluation of Food Quality (55902)
- 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
UMTC, St Paul
McNeal Hall 126
UMTC, St Paul
McNeal Hall 126
- Enrollment Status:
Open (0 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/55902/1253
ClassInfo Links - Spring 2025 Food Science and Nutrition Classes