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FDSC 540 Sensory Evaluation of Foods (3 unit茅s)

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Nota : Ceci est la version 2021鈥�2022 de l'annuaire 茅lectronique. Veuillez mettre 脿 jour l'ann茅e dans la barre d'adresse de votre navigateur pour une version plus r茅cente de cette page, ou .

Offered by: Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

Science des aliments : 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 2021-2022 academic year.

Instructors: There are no professors associated with this course for the 2021-2022 academic year.

  • Fall

  • 3 lectures

  • Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor

  • Offered in alternate years

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