ANSC 487 - Sensory Eval Of Foods

Institution:
Texas A & M University-Galveston
Subject:
ANSC - Animal Science
Description:
Sensory Evaluation of Foods. (2-2). Credit 3. Application of sensory science principles and practices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques. Prerequisites: CHEM 222 or 228; junior or senior classification. Cross-listed with FSTC 487.
Credits:
3.00
Credit Hours:
Prerequisites:
Corequisites:
Exclusions:
Level:
Instructional Type:
Lecture
Notes:
Additional Information:
Historical Version(s):
Institution Website:
Phone Number:
(409) 740-4414
Regional Accreditation:
Southern Association of Colleges and Schools
Calendar System:
Semester

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