NUFS 117: Food Eval Techniques
San Jose State University
Food evaluation techniques used to evaluate the appearance, aroma, flavor, texture and acceptability of foods. Relationships between sensory and instrumental measurements of color and texture. Work independently and cooperatively to identify sensory evaluation objectives, write hypotheses, design and conduct experiments, and analyze and interpret data. Intended for majors. Lecture 2/lab 3 hours. Prerequisite(s): NUFS 8 and NUFS 101A; CHEM 30A, CHEM 30B, CHEM 1A; or instructor consent.
Average GPA: 3.49
Grade distribution records: 25 students across 2 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A+ | 1 | 4.0% |
| A | 5 | 20.0% |
| A- | 9 | 36.0% |
| B+ | 3 | 12.0% |
| B | 4 | 16.0% |
| B- | 3 | 12.0% |
Based on 25 student grade records across 2 terms and 1 professor.
Instructors
- Xi Feng 25 students, Average GPA 3.49