FDSC 404Sensory Evaluation of Foods
Sensory evaluation of food, methods of test analyses, panel selection and training, taste sensation theory, consumer testing methods. FD SC 404 Sensory Evaluation of Foods (2) This course is designed to demonstrate how the senses function in the perception of tastes, flavors, and textures of foods and how sensory tests are used to measure human perceptions. Students will have the opportunity to design sensory tests and apply statistical methods when interpreting sensory test results. The overall objective of this course is to learn the theories and practical applications of sensory evaluation that will enable students to conduct valid sensory tests and use the test results in the decision making process in food product development.Evaluation will be based on written essay exams, group reports, and written lab reports in which they will be expected to demonstrate their understanding of theoretical issues regarding sensory testing and how to use statistical procedures to effectively interpret the test results. This course is a support course for the Food Science major.
Prerequisites
From the catalog: “STAT 250 and Junior standing”
Where it sits in degree plans
Suggested plans most often put it in Year 4 · Fall (1 program).
One of the options in (6)
- Biobehavioral Health, B.S. (Behrend)
- Biobehavioral Health, B.S. (Capital)
- Biobehavioral Health, B.S. (Health and Human Development)
- Biobehavioral Health, B.S. (University College)
- Food Science, B.S.
- Systems Neuroscience, B.S.