FDSC 540 Sensory Evaluation of Foods

3 credits · Food Science&Agr.Chemistry · Faculty of Agric Environ Sci · Offered: Fall

Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

Prerequisite courses: FDSC 305, NUTR 346

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