FSCN5481

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FSCN 5481 - Sensory Evaluation of Food Quality (2 Cr.)

Food Science & Nutrition (11026)TCOA - College of Food, Agricultural and Natural Resource Sciences

Course description

Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project.

prereq: 3102, STAT 3011

Minimum credits

2

Maximum credits

2

Is this course repeatable?

No

Grading basis

OPT - Student Option

Laboratory

Lecture

Requirements

001186

Fulfills the writing intensive requirement?

No

Typically offered term(s)

Periodic Spring