Sensory Evaluation of Food (11:400:405):A lecture and laboratory course that introduces the student to the anatomy and physiology of chemosensory perception and the theory and application of sensory testing methods. Through a series of laboratory exercises students gain experience evaluating products, collecting and analyzing sensory data and writing reports. Students design, execute and present a group project.
Food Science and Food Law (11:400:314): An interactive discussion-facilitated course covering topics including current food safety issues/controversies, obesity, nutrition, and consumer knowledge. Emphasis is placed on current issues that impact the food industry nationally and internationally. Regulations put forth by FDA and USDA and how they influence the safety of the food supply will be covered. Consumer knowledge and how the consumer perceives the food supply in terms of its wholesomeness, nutrition and safety will underscore discussions. I co-teach the course.
Advanced Food Sensory Science (16:400:530): An in depth study of the principles of sensory physiology and taste psychophysics. Topic areas include chemosensory changes in development; taste genetics; effects of aging and disease. Laboratory exercises product evaluations. Emphasis is on reading and evaluating the literature. Students write a critical review paper on a selected topic.
Fundamentals II, Food Biology (16:400:514): The course is one of three core courses for students enrolled in graduate studies in the Department of Food Science graduate program. The course covers two broad areas: Food Microbiology and Post-Harvest Technology. I teach a smaller component of the course on Nutrition and Sensory.