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.

Repeat for Credit
N

Requisites:
Prerequisite: FNDH 833 or co-requisite.

Typically Offered
Spring