2016-2017 Undergraduate Catalog 
    
    Jul 03, 2020  
2016-2017 Undergraduate Catalog [ARCHIVED CATALOG]

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FDST 430 - Sensory Evaluation of Food

3 Credit Hours
Principles and methods of sensory evaluation of foods.

Contact Hour Distribution: 2 hours and 1 lab.
Recommended Background: A statistics course.



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