FDSC 4100

FDSC 4100

Course information provided by the Courses of Study 2022-2023.

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.

Outcomes
  • Familiarize students with the test methods involved in discrimination, descriptive analysis and consumer sensory testing of food products.
  • Examine the types of statistical analyses used to summarize sensory data and to draw conclusions and make recommendations about product characteristics.
  • Understand principles of physiology, psychology and measurement upon which methods of sensory testing are based.
  • Understand how a sensory evaluation provides important information in the product development process.
  • Enhance scientific and business communication skills.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session.  Combined with: FDSC 4100FDSC 5100

  • 2 Credits Graded

  •  1076 FDSC 4100   LEC 001

  • Instruction Mode: In Person
    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 4100FDSC 5100

  • 3 Credits Graded

  •  1177 FDSC 4100   LEC 002

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

  •  1077 FDSC 4100   LAB 401

  • Instruction Mode: In Person