FOODNUTR 4420A
0.50 credit · Main
Covers principles of sensory and consumer science including test methods (discrimination, affective and descriptive tests), questionnaire design, experimental design, statistical considerations and decision analysis. Examines sensory properties of foods through lab experiments and projects.
Foods and Nutrition 3342A/B. Pre-or Corequisite(s): Foods and Nutrition 2032A/B and Foods and Nutrition 3032A/B, or the former Foods and Nutrition 3390W/X.
2 lecture hours, 2 laboratory hours.
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