FDSC 54103 — Sensory Evaluation of Food
Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Graduate degree credit will not be given for both FDSC 44103 and FDSC 54103 . Corequisite: Lab component. Prerequisite: MATH 21003 or BUSI 10303 or AGST 50203 or STAT 28233 or PSYC 20103 . (Typically offered: Fall)
Prerequisites: MATH 21003, BUSI 10303, AGST 50203, STAT 28233, PSYC 20103