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    Aug 14, 2022  
2019-2020 Undergraduate Catalog 
2019-2020 Undergraduate Catalog [ARCHIVED CATALOG]

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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.

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