Dec 06, 2025  
2022-2023 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  About the Catalog
  About the University
  Academic Calendar
  All-University Regulations
  Academic Policies and Procedures
  Disclosures
  Tuition and Fees
  Glossary and Abbreviations
  Colleges & Departments
  Courses
  Degrees & Certificates Offered
  Online Programs
  General Education: K-State 8
  K-State Research and Extension
  Research Facilities and Centers
  Academic Advising
  International Programs
  Services for Students
  Student Financial Assistance
  Support Services
  Undergraduate Admission
  Archived Catalogs
  KSIS
  K-State Online
  Auxiliary Services and Facilities
  K-State Athletics
  K-State Libraries
  Webmail
  My Portfolio
HELP
2022-2023 Undergraduate Catalog [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

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.

Repeat for Credit
N

Requisites
Recommended prerequisite: FDSCI 302.

Typically Offered
Fall


Add to Portfolio (opens a new window)