Nov 26, 2024  
2018-2019 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  Archived Catalogs
  Catalog User Guide
  Academic Calendar for 2018-2019
  About the University
  Administration and Governance
  Admission to the University
  Academic Policies and Procedures
  General Education Requirements
  Undergraduate Majors, Minors, Concentrations and Degrees
  Accelerated Combined Bachelor’s/Master’s Programs
  Majors, A-Z
  Minors, A-Z
  Course Descriptions
  Exploratory Students
  Herbert College of Agriculture
  College of Architecture and Design
  College of Arts and Sciences
  Haslam College of Business
  College of Communication and Information
  College of Education, Health, and Human Sciences
  Tickle College of Engineering
  College of Nursing
  College of Social Work
  Center for International Education
  Audiology and Speech Pathology
  Honors and Scholars Programs
  Howard H. Baker Jr. Center for Public Policy
  Reserve Officers Training Corps (ROTC)
  University Libraries
  University Studies
  University Transition Program
  Glossary
  My Portfolio
HELP
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

FDSC 430 - Sensory Evaluation of Food

3 Credit Hours
Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception.

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


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)