FS HN 406: Sensory Evaluation of Food
(Dual-listed with FS HN 506). (2-3) Cr. 3. F.
Prereq: FS HN 305 and credit or enrollment in FS HN 411; 3 credits in statistics
Sensory evaluation techniques used to evaluate the appearance, aroma, flavor, texture and acceptability of foods. Relationships between sensory and instrumental measurements of color and texture. Work independently and cooperatively (in a team) to identify sensory evaluation objectives, write hypotheses, design and conduct experiments, and analyze and interpret data.