FCS 442 - Sensory Evaluation of Foods

When Offered: F, S, SS

3 Credit(s)
3 Lecture Hour(s)
0 Lab Hour(s)

This course is a study of the color, texture, aroma and flavor of foods by the use of diverse and innovative sensory evaluation methods.

Prerequisite(s): FCS 157, FCS 245, MATH 224.