— Advanced Sensory-Instrumental Analyses

Prerequisites & course information

Course Description: Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods. Advanced statistical analysis of relation of colorimetry, texturometry, and chemistry of volatile compounds to perception of appearance, texture, flavor. Learning Activities: Lecture 2 hour(s), Laboratory 3 hour(s). Grade Mode: Letter. Learning Activities: Lecture 2 hour(s), Laboratory 3 hour(s). Grade Mode: Letter.