Nov 21, 2024  
2018-2019 Undergraduate Catalog 
    
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2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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FDSCI 430 - Food Products Evaluation

Credits: 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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