Course Description
Techniques of sensory analysis and data interpretation, a crucial aspect of food science research and marketing both at the academic and industrial levels. Fundamental and applied aspects of sensory analysis of foods, including human senses, descriptive analysis, scaling, consumer testing and sensory-instrumental relationships.
Spring 2022
Instructors
Meeting Patterns
Classes Start:
January 10, 2022
Classes End:
April 25, 2022
Location:
00114 Schaub Food Science Bui
Class Days:
M W
Class Start Time:
10:40am
Class End Time:
11:30am
Class Type:
Lecture
Credits:
3.00
Restrictions:
None
