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Dec 06, 2025
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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.
Repeat for Credit
N
Typically Offered
Fall
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