HUSC4440 — Sensory Evaluation of Foods
This course explores the principles and procedures for accurately assessing the sensory and hedonic properties of foods and consumer products. Appropriate test design, basic statistical analyses and data interpretation will be discussed and the physiological and psychological principles impacting sensory judgments will be explored. Weekly laboratory classes focus on test design and execution, sample presentation, data recording, data analysis, interpretation of results, and report writing. Lecture: Lecture 2 hours Laboratory: laboratory 3 hours per week.
Prerequisites: MATH2370, MATH2103, AGRI3351