FOOD 3700

This course is an introduction to sensory science. Students will gain an understanding of the factors contributing to sensory perception of foods. Sensory methodology and statistical tools for evaluation of all sensory aspects of food will be provided and all students will gain hands-on experience with implementation, statistical analysis and interpretation of sensory data. Consumer sensory testing methods will also be discussed. [Restriction(s): This is a Priority Access Course. Registration may be restricted to students in BSCH.FOOD, BSCH.FOOD:C, BBRM.FIM, BBRM.FIM:C, BCOM.HTM, BCOM.HTM:C or BASC.AHN during certain periods.][Department(s): Department of Food Science]