FSCN4482
Download as PDF
FSCN 4482 - 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 used in studying the sensory qualities of foods and consumer responses to foods.
This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
Minimum credits
2
Maximum credits
2
Is this course repeatable?
Yes
What is the maximum number of completions allowed?
2
What is the maximum number of credits that can be earned from this course?
4
Grading basis
A-F - A-F Grade Basis
Laboratory
Lecture
Requirements
004024
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Every Spring