CFS 474

Sensory Science of Foods.

North Dakota State University · UGRD · Fall 2026

1 section

Catalog description

The science used in the evaluation of flavor, color, and texture of foods. Experiential approaches will be used to evaluate sensory characteristics of foods. Recommended Prereq: STAT 330 . {Also offered for graduate credit - see CFS 674 .}.

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Class #north_dakota_state-0896Fall 2026UGRD3 credits

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