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| FS 43500 - Sensory Science |
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Credit Hours: 1.00. Introduction to the fundamental concepts and practices of sensory analysis of food products. Technical aspects of planning and conducting human sensory panels on food products including analysis and interpretation of collected data. Course meets weeks 1-8. Typically offered Spring.
0.000 OR 1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture All Sections for this Course Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Solve typical sensory problems occurring in the food industry. 2. Conduct sensory testes, analyze and interpret the results. 3. Write a report and executive summary of the findings. Restrictions: Must be enrolled in one of the following Majors: Culinary Science Food Manufacturing Operations Food Science Prerequisites: Undergraduate level STAT 30100 Minimum Grade of C- or Undergraduate level STAT 30500 Minimum Grade of C- or Undergraduate level STAT 35000 Minimum Grade of C- or Undergraduate level STAT 43300 Minimum Grade of C- or Undergraduate level STAT 50100 Minimum Grade of C- or Undergraduate level STAT 50300 Minimum Grade of C- or Undergraduate level STAT 51100 Minimum Grade of C- |
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