Instructor:
Surendranath P Suman
Surendranath P Suman
Surendranath P Suman
430
Credits:
3.0
001
Building:
Garrigus Building
Garrigus Building
Garrigus Building
Room:
Rm.108
Rm.104
Rm.108
Semester:
Fall 2022
Start Date:
End Date:
Name:
Sensory Evaluation Of Foods
Requisites:
Prereq: STA 296 and FSC 306, or FSC 304 (prerequisite or concurrent enrollment).
Class Type:
LEC
LAB
LEC
1:00 pm
11:00 am
11:00 am
1:50 pm
12:50 pm
11:50 am
Days:
R
R
T
This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.
This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.
FSC