Dec 06, 2025  
2020-2021 Graduate Catalog 
    
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2020-2021 Graduate Catalog [ARCHIVED CATALOG]

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FNDH 834 - Descriptive Sensory Analysis: Food and Fragrance

Credits: 1

Identification and use of descriptive sensory attributes as they relate to food and fragrance for product development, research, and quality control. Practical experiences in identifying, describing, and application of food and fragrance attributes. 

Requisites:
Prerequisite: FNDH 833 or co-requisite.

Typically Offered
Spring


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