FST 117

Design & Analysis for Sensory Food Science

University of California Davis · UGRD · Fall 2026

1 section

Catalog description

Course Description: Methods of design and analysis for sensory food science. Experimental design strategies. Use of taste panels and consumer testing. Data analysis and computation including the relative merits and limitations of parametric and nonparametic approaches. Modifications for quality assurance.

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Class #california_davis-4135Fall 2026UGRD4 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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