James E. Garrison Sensory Lab - Education
For graduate programs, teaching assistantships and research assistantships may be available if you are qualified. Please check the graduate studies in the department here or contact the Office of Graduate School here.
Our master’s degree usually can be completed in 2 years and doctorate degree in 3 years (after a master degree), our graduates usually are able to find good jobs after completion of their degrees in lots of food companies, e.g. Johnsonville Sausages, Nestle, Red-Diamond, Smuckers, Kellogg’s, Lopez foods, Hormel Foods, Reed Food Technology, Newly Weds Food...
Teaching
Analysis of Food Products
Course Code: FNH 4114/6114
Objective: This course is designed to acquaint students with the basic laboratory and problem solving skills used in modern food analysis by a combination off interactive LECTURES and hands on laboratory experience.Applied Food Chemistry
Course Code: FNH 4241/6241
Semester Offered: SPRING
Objective: This course is designed to demonstrate how the composition and reactions of food apply to food systems and their quality through hands on laboratory sessions.Flavour and Food Acceptance
Course Code: FNH 8163
Semester Offered: SPRING
Objective: This course is designed to acquaint students with the basic understanding of food and flavor acceptance characteristics from both a sensory evaluation standpoint and an instrumental standpoint as well as to relate the two of these together by a combination of interactive LECTURES and HANDS ON research experience. This class will cover data collection and statistical analysis for this type of work.Food Products Evaluation
Course Code: FNH 2112
Semester Offered: SPRING
Objective: Sensory examination of food products; common defects, causes, and remedies. Basic statistical methods of evaluation of different types of foods.Download the syllabus for all courses.