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Aug 31, 2024
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FDSCI 430 - Food Products EvaluationCredits: 3
Fundamentals of sensory evaluation of dairy, poultry products, meat, and other agricultural food products. Study of taste, smell, texture, visual appearance, and other senses related to organoleptic examination and its application to the food processing industry. Introduction to sensory testing methods, including sampling techniques and test forms.
Note Two hours lecture and two hours lab a week.
Requisites Recommended prerequisite: FDSCI 302.
Typically Offered Fall
UGE course No
K-State 8 Empirical and Quantitative Reasoning Natural and Physical Sciences
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