Sensory Analysis

Undergraduate

Principles involved in the evaluation of the appearance, taste, smell and texture of foods, with an emphasis on their role in food product development. Evaluation approaches, including consumer and analytical tests are covered in theory and in practice. (3h lab). Prerequisite(s): MATH 2243, NUTR 1343. Antirequisite(s): Credit can be obtained for only one of BIOT 3453 or NUTR 4223.