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:

www.tamug.edu

Phone Number:

(409) 740-4414

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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