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    Utah State University
   
 
  Jan 20, 2018
 
2017-2018 Academic Year 
  
2017-2018 Academic Year
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NDFS 5100 - Sensory Evaluation of Food (QI)


QI Quantitative Intensive
3 credits

Design and implementation of sensory testing of foods. Emphasizes physiology of senses, testing methods, statistical analysis, and taste panel experience.

Prerequisite/Restriction: STAT 3000 

Cross-listed as: NDFS 6100 .

Semester(s) Traditionally Offered: Spring
Course Fee: $95.00



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