Nov 23, 2024  
2024-2025 Undergraduate Calendar (Draft) 
    
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2024-2025 Undergraduate Calendar (Draft)
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OEVI 4P20 - 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.

Course Format: Lectures, lab, 6 hours per week.
Restrictions: Open to OEVI majors and certificate students or permission of the instructor.
Prerequisite(s): BIOL 1P96  or STAT 1P98  (MATH)
Course Notes: 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.


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