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描述
葡萄酒感官评估 葡萄酒感官评估中使用的测量技术、味觉与嗅觉生理学、香气与风味化学，以及感官评估与感官科学的当前专题阅读。讲座、实验，每周6小时。限制：对 OEVI 专业与证书学生开放，或经任课教师许可。先修课程：BIOL 1P96 或 STAT (MATH) 1P98。备注：需支付材料费。学生须年满18岁。强烈建议在 OEVI 4P20 之前修读 OEVI 3P25。本课程可能以多种授课方式提供。授课方式将列于学术时间表中的相应学期。*
先修课程
- 先修课程：BIOL 1P96 或 STAT (MATH) 1P98。
条件与方式
- 限制：仅限OEVI专业与证书学生或经任课教师许可。
- 先修课程：BIOL 1P96 或 STAT (MATH) 1P98。
- 备注：需支付材料费。学生须年满18岁。强烈建议在 OEVI 4P20 之前修读 OEVI 3P25。本课程可能以多种授课方式提供。授课方式将列于学术时间表中的相应学期。*
原文参考文本
Sensory Evaluation of Wine Measurement techniques used in the sensory evaluation of wine, physiology of taste and olfaction, chemistry of aroma and flavour, and readings in current topics in sensory evaluation and sensory science. Lectures, lab, 6 hours per week. Restriction: open to OEVI majors and certificate students or permission of the instructor. Prerequisite(s): BIOL 1P96 or STAT (MATH ) 1P98 . Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that OEVI 3P25 be taken prior to OEVI 4P20. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term. *
- Prerequisite(s): BIOL 1P96 or STAT (MATH ) 1P98 .
- Restriction: open to OEVI majors and certificate students or permission of the instructor.
- Note: materials fee required. Students must be a minimum of 18 years of age. It is strongly recommended that OEVI 3P25 be taken prior to OEVI 4P20. This course may be offered in multiple modes of delivery. The method of delivery will be listed on the academic timetable, in the applicable term. *
来源与参考
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来源参考 : https://brocku.ca/webcal/2024/undergrad/oevi.html