FOSC 0573 - Product Research Innovation And Sensory Evaluation of Foods

Institution:

Tuskegee University

Subject:

Description:

2nd Semester. Lect. 2, Lab 4, 4 credits. This course will serve as the food science senior level capstone course that incorporates and unifies the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics. Teaching methods will include a class and laboratory setting for product research, innovation and sensory evaluation of foods. Prerequisite: PHYS 301, MATH 207, Core Food Science Courses.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lab

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tuskegee.edu

Phone Number:

(334) 727-8011

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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