0 or 1 credit
Spring 2025 Laboratory Lecture Upper DivisionData from last updated 3/29/2025
Spring 2025
Introduction to the fundamental concepts and practices of sensory analysis of food products. Technical aspects of planning and conducting human sensory panels on food products including analysis and interpretation of collected data. Course meets weeks 1-8.
Learning Outcomes1Solve typical sensory problems occurring in the food industry.
2Conduct sensory tests, analyze and interpret the results.
3Write a report and executive summary of the findings.
Prerequisites
Restrictions
Attachments
BoilerCoursesis an unofficial catalog for Purdue courses
made by Purdue students.
made by Purdue students.