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NDFS 5100 - Sensory Evaluation of Food (QI)

QI Quantitative Intensive
3 credits

This course covers the design and implementation of sensory testing of foods. It emphasizes physiology of senses, testing methods, statistical analysis, and taste panel experience. Additional coursework is required for those enrolled in the graduate-level course.

Prerequisite/Restriction: STAT 3000  or STAT 2000  

Cross-listed as: NDFS 6100  


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