FOOD 4270
Sensory Evaluation of Food
(Lab required) Sensory perception, principles of the sensory analysis of food, requirements for sensory testing, test methods, selection and training of panelists, statistical analysis and interpretation of data. Also offered as HNSC 4270 . May not be held with HNSC 4270 .
Prerequisites & course information
PR/CR: A minimum grade of C is required unless otherwise indicated. Prerequisites: A minimum 60 credit hours completed, including AGRI 2400 or STAT 2000 or STAT 2001 . Equiv To: HNSC 4270
Sources
- Course catalogue ↗2026-2027