此參考說明所註明的目錄。請向該機構確認當前課程供給與適用於你入學的條件。
課程說明
葡萄酒感官評估 葡萄酒感官評估所用之量測技術、味覺與嗅覺生理學、香氣與風味化學，以及感官評估與感官科學之當代議題閱讀。課程形式：講課、實驗，每週6小時。限制：僅開放予 OEVI 主修與證書學生或經授課教師許可者。先修科目：BIOL 1P96 或 STAT (MATH) 1P98。注意：需繳交材料費。學生年齡須至少18歲。強烈建議先修 OEVI 3P25 於 OEVI 4P20 之前。本課程可能以多種授課模式提供。授課方式將載於學期課表中，適用於相關學期。*
先修條件
- 先修科目：BIOL 1P96 或 STAT (MATH) 1P98。
條件與方式
- 限制：僅開放予 OEVI 主修與證書學生或經授課教師許可者。
- 先修科目：BIOL 1P96 或 STAT (MATH) 1P98。
- 注意：需繳交材料費。學生年齡須至少18歲。強烈建議先修 OEVI 3P25 於 OEVI 4P20 之前。本課程可能以多種授課模式提供。授課方式將載於學期課表中，適用於相關學期。*
原文參考文本
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. *
來源與參考
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來源參考 : https://brocku.ca/webcal/2024/undergrad/oevi.html