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Sara Burns

Sensory Lab Manager | Food Science
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 430 - Sensory Evaluation of Food
3 credit hour(s)

Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
Recommended Background: A statistics course.

Semesters Offered: Spring
Picture of Sara Burns

865-974-7230

scarlisl@tennessee.edu

109 McLeod Food Science Bldg
2510 River Drive
Knoxville, TN 37996
Education and Training
  • MS, Food Science, Univ of Tennessee Knoxville, 2014
  • Bachelors, Food Science, Univ of Tennessee Knoxville, 2012

Sara Burns

Sensory Lab Manager | Food Science
Picture of Sara Burns image

865-974-7230

scarlisl@tennessee.edu

109 McLeod Food Science Bldg
2510 River Drive
Knoxville, TN 37996
Education and Training
  • MS, Food Science, Univ of Tennessee Knoxville, 2014
  • Bachelors, Food Science, Univ of Tennessee Knoxville, 2012
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 430 - Sensory Evaluation of Food
3 credit hour(s)

Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
Recommended Background: A statistics course.

Semesters Offered: Spring