FSTE 5250
Sensory Evaluation of Foods
New Mexico State University-Main Campus · UGRD · Fall 2026
1 section
Catalog description
Principles and procedures involved in the sensory evaluation of foods. Physiological, psychological and environmental factors affecting the evaluation of sensory properties. Analysis and interpretation of sensory data.
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001
Availability not recently verifiedClass #new_mexico_main_campus_2-FSTE5250Fall 2026UGRD3 credits
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