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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
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Wu, Tao | Jones, Karen Guy | Dia, Vermont Punongba

Semesters Offered: Spring
Picture of Sara Burns

865-974-7230

scarlisl@tennessee.edu

109 Food Science Building
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 Food Science Building
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
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Wu, Tao | Jones, Karen Guy | Dia, Vermont Punongba

Semesters Offered: Spring