FSHN 4060: Sensory Evaluation of Food
(Dual-listed with FSHN 5060).
Credits: 3. Contact Hours: Lecture 2, Laboratory 3.
Prereq: FSHN 3050 and credit or enrollment in FSHN 4110; 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.
(Typically Offered: Fall)