FDSC 6470 Advanced Sensory Science 3.0 Credits
This course discusses historical and current theories addressing the anatomy and mechanisms of human chemical sensing systems (taste, odor, and flavor perception). It includes an overview of the functional methods of subjective or organoleptic testing involving human subjects (psychophysics). Statistical analysis is included as a basis for understanding and quantifying various aspects of sensory analysis.
Repeat Status: Not repeatable for credit