Dec 09, 2025  
2023-2024 Undergraduate Catalog 
    
Catalog Navigation
  Catalog Home
  About K-State
  University Leadership
  Kansas Board of Regents
  University Department Heads & Administrators
  Campuses
  Disclosures
  Governance and Faculty
  Academic Calendars
  All-University Regulations
  Academic Policies and Procedures
  General Education: K-State 8
  Tuition and Fees
  Student Financial Assistance
  Glossary and Abbreviations
  Course Description Key
  Courses
  Colleges and Departments
  Accelerated Degree Programs
  Degrees and Certificates Offered
  Online Programs
  Archived KSU Catalogs
  K-State Research and Extension
  Research Facilities and Centers
  Academic Advising
  International Programs
  Services for Students
  Support Services
  Undergraduate Admission
  KSIS
  Auxiliary Services and Facilities
  K-State Athletics
  K-State Libraries
  Webmail
  My Portfolio
HELP
2023-2024 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

Typically Offered
Fall


Add to Portfolio (opens a new window)