Dec 21, 2024  
2024-2025 
  
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2024-2025
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FOSC 0573 - Product Research Innovation and Sensory Evaluation of Foods

Credits: 4
Semester: 2nd Semester.
Lecture: 2
Lab: 4

This course will serve as the food science senior level capstone course that incorporates and unifies the principles of food chemistry, food microbiology, food engineering, food processing, nutrition, sensory analysis and statistics. Teaching methods will include a class and laboratory setting for product research, innovation and sensory evaluation of foods.

Prerequisite(s): PHYS 0301 , MATH 0207 , Core Food Science Courses.


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