Search Results

FDSC 662 Sensory Evaluation of Food 3.0 Credits

This course, Sensory Evaluation of Food, discusses historical and current theories addressing the anatomy and mechanisms of human chemical sensing systems (taste, odor, and flavor perception). The course will provide 1) a deep understanding of the anatomy and function of chemical senses, and 2) how diets, metabolic disorders, as well as environmental and psychological factors influence the relationship between chemical senses and food choice. Finally, the course will give an overview of the functional methods of subjective or organoleptic testing involving human subjects (psychophysics).

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

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