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FDSC 540 Sensory Evaluation of Foods (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)


Food Science : Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

Terms: This course is not scheduled for the 2013-2014 academic year.

Instructors: There are no professors associated with this course for the 2013-2014 academic year.

  • Fall
  • 3 lectures
  • Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor
  • Offered in alternate years