FDSC 4100

Course information provided by the Courses of Study 2017-2018.

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

Enrollment Information
Syllabi: none
  •   Combined with: FDSC 4100

  • 2 Credits Graded

  •  1131FDSC 4100  LEC 001

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

Enrollment Information
Syllabi: none
  •   Choose one lecture and one laboratory. Combined with: FDSC 4100

  • 3 Credits Graded

  •  1324FDSC 4100  LEC 002

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

  •  1132FDSC 4100  LAB 401