Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques. Prerequisites: CHEM 222 or CHEM 228; junior or senior classification. Cross Listing: ANSC 487/FSTC 487 Credits 3. 2 Lecture Hours. 2 Lab Hours.
Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques. Prerequisites: CHEM 222 or CHEM 228; junior or senior classification. Cross Listing: ANSC 487/FSTC 487 Credits 3. 2 Lecture Hours. 2 Lab Hours.
