Jan 24, 2020  
2019-2020 Catalog 
    
2019-2020 Catalog
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FS 4042 - Sensory Evaluation of Foods


This course covers the physiology, psychology and chemistry of sensory response; the principles and application of discriminative, descriptive and preference testing; objective methods of food evaluation related to sensory properties of foods; selection and training of panelists; data analysis and interpretation.

1 hour Lecture and 3 hours Laboratory
2 credits



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