FST 420 - Sensory Evaluation in Foods

Institution:

Buffalo State SUNY

Subject:

Description:

Prerequisite: NFS 200. The scientific discipline used to assess all qualities of a food item as perceived by human senses; the scientific basis of sensory evaluation and its link to product development; food tasting, color, texture, flavor, aroma, tactile response, and auditory response.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.buffalostate.edu

Phone Number:

(716) 878-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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