Search Results

FDSC 662 Sensory Evaluation of Food 3.0 Credits

Discusses historical and current theories addressing the anatomy and mechanism of human chemical sensing systems (taste and odor perception and their receptor sites). Includes dietary, environmental, and physiological influences of the chemical senses. Describes functional methods of subjective or organoleptic testing involving human subjects (psychophysics) and provides laboratory experiments demonstrating practical application of selected techniques.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit

Food Science

...0 Term Credits 9.0 Term 5 FDSC 662 Sensory Evaluation of Food 3.0...

  • Schedule of Classes
  • All Course Descriptions
  • Co-op
  • Academic Advising
  • Admissions
  • Tuition & Fees