FSCN4481

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FSCN 4481 - Sensory Evaluation of Food Quality (1 Cr.)

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

Course description

Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods.

prereq: 3102, Stat 3011

Minimum credits

1

Maximum credits

1

Is this course repeatable?

No

Grading basis

A-F - A-F Grade Basis

Laboratory

Lecture

Requirements

004024

Fulfills the writing intensive requirement?

No

Typically offered term(s)

Every Spring