FOODSCI 303 - Sensory Science
Course Overview
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
Labs
Tutorials
Lectures
Exam
TBLs
Workshops
Description: Human perception and preference of food products. Design of experiments, statistical methodologies and applications in industry and research. Sampling of foods is undertaken in this course.
Prerequisites / Restrictions
Prerequisite: 15 points from STATS 101, 108 and 15 points from FOODSCI 200, 201 Corequisite: FOODSCI 301 or Permission of the Programme Director/Course Coordinator
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