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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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