FDSC 4100

Last Updated

  • Schedule of Classes - January 8, 2020 7:14PM EST
  • Course Catalog - January 8, 2020 7:15PM EST

FDSC 4100
Sensory Evaluation of Food

Course information provided by the Courses of Study 2019-2020.

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:

  •   Regular Academic Session.  Combined with: FDSC 4100

  • 2 Credits Graded

  •  1098 FDSC 4100   LEC 001

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

    Instructor Consent Required (Add)

Syllabi:

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

  • 3 Credits Graded

  •  1255 FDSC 4100   LEC 002

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

    Instructor Consent Required (Add)

  •  1099 FDSC 4100   LAB 401

  • Instructor Consent Required (Add)