Sensory perception, principles of the sensory analysis of food, requirements for sensory testing, test methods, selection and training of panelists, statistical analysis and interpretation of data. Also offered as FOOD 4270 [3 credits]
Sensory perception, principles of the sensory analysis of food, requirements for sensory testing, test methods, selection and training of panelists, statistical analysis and interpretation of data. Also offered as FOOD 4270 [3 credits]
