FCSC 350 - Sensory Evaluations of Food

Institution:

Southern University and A & M College

Subject:

Family & Consumer Sci

Description:

Introduction to sensory perception and the methods used for studying the sensory qualities of food. Analysis and interpretation of data from sensing test. Correlation of subjective and objective tests. 351. HISTORY OF FASHION (Credit, 3 hours).

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.subr.edu

Phone Number:

(225) 771-4500

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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