Sensory Evaluation of Food

Catalog description

NFS 4123. Sensory Evaluation of Food. The anatomy, physiology, and functions of human senses used to evaluate the sensory qualities of foods and food ingredients. Application of sensory evaluation methods to assess qualities of foods including taste, texture, appearance, and flavor. Use of experimental designs and statistical tests necessary to analyze and present sensory evaluation data. Prerequisites: NFS 3321 , NFS 3323 , and NFS 3393 . Three lecture hours a week. Credit: Three hours.