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¹ó¶Ù³§°äÌý54103. Sensory Evaluation of Food. 3 Hours.
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. Graduate degree credit will not be given for both ¹ó¶Ù³§°äÌý44103 and ¹ó¶Ù³§°äÌý54103. Corequisite: Lab component. Prerequisite: ²Ñ´¡°Õ±áÌý21003 or µþ±«³§±õÌý10303 or ´¡³Ò³§°ÕÌý50203 or ³§°Õ´¡°ÕÌý28233 or ±Ê³§³Û°äÌý20103. (Typically offered: Fall)