NDFS 6100 - Sensory Evaluation of Food

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 5100
Repeatable for credit: No
Grade Mode: Standard