Mar 10, 2026  
2012-2013 General Catalog 
    
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2012-2013 General Catalog [ARCHIVED CATALOG]

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FDSC 4095 Principles of Sensory Evaluation of Foods (4)

Prereq.: EXST 2201  or equivalent. 3 hrs. lecture; 3 hrs. lab. Theory and current practices used to evoke, measure, analyze and interpret reactions to those characteristics of foods and materials as they are perceived by the human senses of sight, smell, taste, touch and hearing.


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