2019-2020 Undergraduate Catalog 
    
    Apr 23, 2021  
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

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.



Add to Portfolio (opens a new window)