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FSN 311. Sensory Evaluation of Food. 4 units

Term Typically Offered: W

Prerequisite: STAT 218; FSN 125 or FSN 230.

Sensory attributes of food, physiological basis of sensory evaluation, sensory panels, environment for sensory evaluation, sample preparation and presentation, types of score cards, statistical methods for data analysis and interpretation. 3 lectures, 1 laboratory.