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Nov 23, 2024
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2022-2023 General Catalog ARCHIVED CATALOG: To search archives, MUST use search box to left. Current catalog: catalog.usu.edu.
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NDFS 5100 - Sensory Evaluation of Food (QI)
QI Quantitative Intensive
3 credit(s)
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(s): STAT 3000 or STAT 2000
Dual-listed as: NDFS 6100
Repeatable for credit: No
Grade Mode: Standard
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