Sensory Evaluation of Foods
McGill University · QC · FDSC540
Sensory Evaluation of Foods is a subject at McGill University, QC in FDSC. It covers topics like food-science, sensors, valuation. It is part of 5 degrees. The information below is compiled from public course material — approximate, not official.
McGill University
FDSC540
3.00
FDSC
Topics covered
Degrees that include Sensory Evaluation of Foods
- Food Science and Agricultural Chemistry (Non-Thesis) (M.Sc.) (45 credits)
- Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits)
- Food Science - Food Science Option (B.Sc.(F.Sc.)) (90 credits)
- Food Science - Food Science Option Honours (B.Sc.(F.Sc.)) (90 credits)
- Nutrition Major - Food Function and Safety (B.Sc.(Nutr.Sc.)) (90 credits)
Frequently asked questions
What is Sensory Evaluation of Foods about?
Sensory Evaluation of Foods covers topics like food-science, sensors, valuation.
Which degrees include Sensory Evaluation of Foods?
Sensory Evaluation of Foods is part of 5 degrees, including Food Science and Agricultural Chemistry (Non-Thesis) (M.Sc.) (45 credits), Food Science - Food Chemistry Option (B.Sc.(F.Sc.)) (90 credits), Food Science - Food Science Option (B.Sc.(F.Sc.)) (90 credits), Food Science - Food Science Option Honours (B.Sc.(F.Sc.)) (90 credits), Nutrition Major - Food Function and Safety (B.Sc.(Nutr.Sc.)) (90 credits).
How many credit points is Sensory Evaluation of Foods?
Sensory Evaluation of Foods at McGill University is typically around 3.00 credit points. Approximate — confirm with the university.
Where is Sensory Evaluation of Foods taught?
Sensory Evaluation of Foods is taught at McGill University, QC.
Studying Sensory Evaluation of Foods?
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Sources: McGill University public course catalogue. Information is compiled and summarised — not copied verbatim — and is approximate; always confirm with the original source.
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