FSCN 4482: Sensory Evaluation of Food Quality

2 Credits

Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.

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All Instructors

C+ Average (2.414)Most Common: C (23%)

This total also includes data from semesters with unknown instructors.

64 students
SNWFDCBA
  • 2.40

    /5

    Recommend
  • 1.83

    /5

    Effort
  • 3.21

    /5

    Understanding
  • 3.00

    /5

    Interesting
  • 3.04

    /5

    Activities


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