CHRM 2380 - Sensory Science

Institution:

Metropolitan Community College - Nebraska

Subject:

Description:

This course introduces the student to sensory science and evaluation. Topics covered include: the techniques and theory of food sensory measurement and perception of food. Statistical methods for interpreting results are also covered. Prerequisites CHRM 2370

Credits:

4.50

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.mccneb.edu

Phone Number:

(402) 457-2400

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Quarter

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