FDSC 44103 — Sensory Evaluation of Food
Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Corequisite: Lab component. Prerequisite: MATH 21003 or BUSI 10303 or STAT 28233 or PSYC 20103 . (Typically offered: Fall)
Prerequisites: MATH 21003, BUSI 10303, STAT 28233, PSYC 20103