FS 435: Sensory Science

0 or 1 credit

Spring 2025 Laboratory Lecture Upper Division
Data from
Spring 2025
last updated 3/29/2025
Spring 2025 Instructors:
Andrea M Liceaga
,
Keyshla M Narvaez Davila
,
Brenda Pickett
...show 3 more
GPA

2.92

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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 Outcomes

1Solve 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.

Course FS 435 from Purdue University - West Lafayette.

Prerequisites

Restrictions

Culinary Science, Food Manufacturing Operations or Food Science majors

Attachments

Spring 2019

GPA by professor

Andrea M Liceaga
2.9
Brenda Pickett

No grades available

Keyshla M Narvaez...

No grades available

Other terms
Urie...(Spring 2021)

No grades available

Nata...(Spring 2022)

No grades available

Edwa...(Spring 2023)

No grades available

W

Andrea M Liceaga

004
2:30 pm
Lec
R

Andrea M Liceaga

002
1:30 pm
Lab

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FS 435: Sensory Science