University of Minnesota, Twin Cities campus
 
FSCN 4481 - Sensory Evaluation of Food Quality
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Spring
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011