FST 3180 - Sensory Evaluation of Foods (2)

Principles, theory and methodology of sensory evaluation of foods and applications in consumer testing and food research and development.

Prerequisite(s): C- or better in FST 2250 and FST 2250A, or FST 1250 or FST 125 in curriculum year 20-21 and prior.
Corequisite(s): FST 3180L.
Component(s): Lecture
Contact Hour(s): 2 hours lecture/problem solving.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course