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FS 567 Sensory Analysis of Foods
贵厂听567听听Sensory Analysis of Foods听听(3 credit hours)听听
Techniques of sensory analysis and data interpretation, a crucial aspect of food science research and marketing both at the academic and industrial levels. Fundamental and applied aspects of sensory analysis of foods, including human senses, descriptive analysis, scaling, consumer testing and sensory-instrumental relationships.
Prerequisite: Statistics 511
Typically offered in Spring only