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FDSC 4413 Sensory Evaluation of Food (Odd
years, Fa): Principles and procedures for
sensory evaluation of food. Appropriate uses of specific tests
are discussed, along with physiological, psychological, and
environmental factors affecting sensory verdicts. Lecture 2
hours, laboratory 2 hours per week. Corequisite: Lab component.
Prerequisite: STAT 2303 or WCOB 1033 or AGST 4023 or STAT 2023
or PSYC 2013.
FDSC 602V Advanced Sensory
Evaluation of Foods:
A survey of advanced sensory evaluation techniques, including
consumer and descriptive testing, available to food scientists
is presented. Multivariate statistical analysis techniques such
as principal components analysis and partial least squares
regression are used to solve product development problems. The
course is project oriented and applies the principles of
preference mapping and consumer segmentation.
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