DAIRY PRODUCTS EVALUATION
Introduction to sensory analysis of dairy and dairy-alternative products. Individual skill building to evaluate products such as vanilla ice cream, cheddar cheese, cottage cheese, yogurt, milk, and butter by providing mentored sensory training.
Prerequisites & course information
Requisites: None Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Recall key vocabulary terms and facts relevant to introductory sensory science, dairy product evaluation, and the US dairy industry Audience: Undergraduate 2. Evaluate, compare and rank products depending on multiple quality characteristics Audience: Undergraduate 3. Compare similar nondairy products Audience: Undergraduate 4. Communicate results of product analysis and evaluation in a professional setting Audience: Undergraduate Learning Outcomes: 1. Recall key vocabulary terms and facts relevant to introductory sensory science, dairy product evaluation, and the US dairy industry Audience: Undergraduate 2. Evaluate, compare and rank products depending on multiple quality characteristics Audience: Undergraduate 3. Compare similar nondairy products Audience: Undergraduate 4. Communicate results of product analysis and evaluation in a professional setting Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027