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FDSC 540 Sensory Evaluation of Foods (3 credits)

Note: This is the 2020鈥�2021 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .

Offered by: Food Science&Agr.Chemistry (Agricultural & Environmental Sciences)

Overview

Food Science : Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

Terms: Fall 2020

Instructors: Waglay, Amanda (Fall)

  • Fall

  • 3 lectures

  • Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor

  • Offered in alternate years

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