闪播福利库

Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Corequisite: Lab component. Prerequisite: 惭础罢贬听21003 or 叠鲍厂滨听10303 or 厂罢础罢听28233 or 笔厂驰颁听20103. (Typically offered: Fall)