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Teaching

FS 422/522: Sensory Evaluation of Food and Wine (Spring semester)  –

This course provides an introduction to the theory, principles and applications of sensory evaluation techniques for the evaluation of appearance, aroma, flavor and texture of    foods and wine. Students will learn the basic psychological and physiological processes underlying sensory analysis, sensory testing methodologies and the basic principles of flavor perception and chemistry.

FS 423: Sensory Evaluation of Food and Wine Laboratory (Spring semester) –

Practical application of FS 422 including theory, principles and application of sensory evaluation techniques for appearance, aroma, flavor and texture of foods and wine.

FS 461: Food Chemistry Laboratory (Fall semester) – 

Applying the theory learned in the Food Chemistry lecture, experiments in lab are related to the properties, reactions and interactions of chemical components of foods.