DSCI 234 - Dairy Foods Evaluation

Institution:

California Polytechnic State University-San Luis Obispo

Subject:

Description:

Basic principles of sensory evaluation of dairy foods, physiology of various senses and their relationship to distinguishing the quality of dairy products by sight, flavor, body and texture. Product defects, causes, and methods of prevention. 1 lecture, 1 laboratory.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.calpoly.edu

Phone Number:

(805) 756-1111

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Quarter

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