NFS 4095G
Principles of Sensory Evaluation of Foods
Louisiana State University and Agricultural & Mechanical College · UGRD · Fall 2026
2 sections2 open now
Catalog description
Theory and current practices used to evoke, measure, analyze and interpret reactions to those characteristics of foods and materials as they are perceived by the human senses of sight, smell, taste, touch and hearing.
Sections
Current meeting, instructor, credit, and enrollment details
001-LAB
3 openSeats: 2/5 seats Last recorded: Aug 15, 2026, 2:15 PMClass #LSUAM_FALL_2026-NFS-4095G-001-LABFall 2026UGRD0 credits
3 available2 enrolled5 capacity
- Days & times
- We · 1:30 – 4:20 PM
- Meeting dates
- Aug 24 – Dec 12
- Location
- 0116 Alexander Pierre Tureaud Sr. Hall
- Instructor
- TBA
Section notes
Format: Laboratory; Official instructor assignment: TBA; Instructional method: On Campus
Details checked 2 hours agoSeats checked 2 hours ago
001-LEC
3 openSeats: 2/5 seats Last recorded: Aug 15, 2026, 2:15 PMClass #LSUAM_FALL_2026-NFS-4095G-001-LECFall 2026UGRD4 credits
3 available2 enrolled5 capacity
- Days & times
- Mo We Fr · 10:30 – 11:20 AM
- Meeting dates
- Aug 24 – Dec 12
- Location
- 0119 Alexander Pierre Tureaud Sr. Hall
- Instructor
- Witoon Prinyawiwatkul
Section notes
Format: Lecture; Instructional method: On Campus
Details checked 2 hours agoSeats checked 2 hours ago
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