FDSC 540 — Sensory Evaluation of Foods

Principles and procedures for sensory evaluation of food products, applications of sensory tests, their strengths and weaknesses, factors affecting their responses, data analysis and interpretation of results. Analysis of sensory data in relation to the instrumental analyses will also be emphasized.

• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Food Science&Agr.Chemistry
• Taught by: Amanda Waglay
• Prerequisite: FDSC 305 or NUTR 346, or permission of the instructor

Sections offered

• Section 002 (Lab), Fri 2:35-6:25 pm — unknown seats open
• Section 001 (Lec), Mon 1:05-2:25 pm — unknown seats open