McGill.ca / Overview / All Courses
important

Note: McGill’s new Course Catalogue will replace the eCalendar. The Course Catalogue is expected to go live the week of April 22nd. When the new site is published, "mcgill.ca/study" will be redirected to the new Course Catalogue website.

Course information on this site is not reflective of offerings for the 2025–2026 academic year. Some irregularities may occur as we move operations to the incoming Course Catalogue.

FDSC 540 Sensory Evaluation of Foods (3 credits)

Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

Overview

Food Science : Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

Terms: Fall 2024

Instructors: Waglay, Amanda (Fall)

  • Fall

  • 3 lectures

  • Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor

  • Offered in alternate years

Back to top