Sensory Evaluation of Food

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. The laboratory component includes a research project on sensory attributes of foods. (3h lab). Prerequisite(s): MATH 2243 or MATH 2253, NUTR 1343. Corequisite(s): NUTR 4220L.