Sensory Evaluation of Food (FABS 486.3)

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Provides an introduction to the principles and procedures for sensory evaluation of foods through lectures and hands-on practica. Appropriate uses of specific tests will be discussed, along with data analysis and interpretation and factors that influence sensory responses. Students will also have the opportunity to carry out a small sensory evaluation trial by evaluating products for an industry client.


FABS 110 (formerly FABS 210); PLSC 214 or STAT 245; or permission of the instructor.


Offered in alternate years.

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