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VEN 225

— Advanced Sensory Analysis of Wines

(3 units)

Sensory descriptive analysis experiments will be designed and conducted using standard sensory science methods. Data will be analyzed by analyses of variance, principal component analyses and generalized Procrustes analysis to evaluate the judges performance and interpret the significance of the results.

Prerequisites & course information

Course Description: Sensory descriptive analysis experiments will be designed and conducted using standard sensory science methods. Data will be analyzed by analyses of variance, principal component analyses and generalized Procrustes analysis to evaluate the judges performance and interpret the significance of the results. Learning Activities: Lecture/Discussion 2 hour(s), Laboratory 4 hour(s). Grade Mode: Letter. Learning Activities: Lecture/Discussion 2 hour(s), Laboratory 4 hour(s). Grade Mode: Letter.

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