FSCN4481: Sensory Evaluation of Food Quality

1 Credit

Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011

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B- Average (2.757)Most Common: B (28%)

This total also includes data from semesters with unknown instructors.

100 students
FDCBA

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    Recommend

  • 4.19

    /5

    Understanding

  • 3.97

    /5

    Interesting
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