Sensory Evaluation of Foods credit:

3 Hours

This course is devoted to learning the 1) physiological and psychological basis of human subjects, 2) chemistry of aroma and taste, 3) basic sensory methodologies in food evaluation, and 4) analysis and interpretation of sensory data. Additional fees may apply. See Class Schedule. Prerequisite: Recommended to students in junior and senior levels. Recommended to have taken foundational statistics course, i.e., STAT 100 , STAT 200 or FSHN 440 .