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| NUTR 53400 - Human Sensory Systems And Food Evaluation |
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Credit Hours: 3.00. Overview of human chemosensory (taste, smell, chemesthetic) mechanisms and function, as well as procedural and statistical methods for evaluating the sensory responsiveness of people and the sensory properties of foods.
0.000 OR 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Laboratory, Lecture Offered By: College of Health & Human Sci Department: Nutrition Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Restrictions: May not be enrolled as the following Classifications: Sophomore: 45 - 59 hours Sophomore: 30 - 44 hours Freshman: 0 - 14 hours Freshman: 15 - 29 hours Prerequisites: GR-STAT 30100 Course General Requirements: ( Student Attribute: GR May not be taken concurrently. ) or ( Course or Test: STAT 30100 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: STAT 35000 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: STAT 50100 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: STAT 51100 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: STAT 26000 Minimum Grade of D- May not be taken concurrently. ) or ( Course or Test: STAT 50300 Minimum Grade of D- May not be taken concurrently. ) |
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