FDSC 4100

Last Updated

  • Schedule of Classes - January 14, 2015 6:16PM EST
  • Course Catalog - January 14, 2015 6:21PM EST

FDSC 4100
Sensory Evaluation of Food

Course information provided by the Courses of Study 2014-2015.

Topics include the sensory evaluation methods used to test the flavor, appearance, and texture of foods by quantitative description and simple difference testing; consumer testing for product acceptability; sensory tests in quality control; strategic product research; and product development. Presents the psychological principles in sensory testing and statistical methods for sensory data analysis. The lab provides firsthand experience in organizing and conducting sensory tests and an introduction to online data collection and analysis.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: statistics course.

Comments Lecture and laboratory required for undergraduate food science majors.

View Enrollment Information

Syllabi: none

  •   Regular Academic Session.  Combined with: FDSC 4100

  • 2 Credits Graded

  •  1184 FDSC 4100   LEC 001

  •  

  • Instruction Mode:
    Prerequisite: statistics course. Lec and lab is required for undergraduate food science majors.

Syllabi: none

  •   Regular Academic Session.  Choose one lecture and one laboratory. Combined with: FDSC 4100

  • 3 Credits Graded

  •  1412 FDSC 4100   LEC 002

  •  

  • Instruction Mode:
    Prerequisite: statistics course. Lec and lab is required for undergraduate food science majors.

  •  1185 FDSC 4100   LAB 401

  •  

  • Instruction Mode: