Course Detail
| Course Title | Sensory Evaluation of Food Products |
| Course Code | ICFS 432 |
| Credit | 4 |
| Semester Offered | 1, 2, 3 |
| Duration of Courses | |
| Degree | Undergraduate |
| Programme | Bachelor of Science in Food Science and Technology (International Program) |
| Course Description | Basic discrimination/difference tests, data analysis and interpretation of results; basic scaling procedures such as ranking, interval scaling and magnitude estimation; descriptive analysis; analytical instrumental methods of sensory evaluation and correlation with consumer sensory evaluation; anatomy and physiology of the sensory systems (sight, taste, smell, touch, and hearing); physiological and psychological factors that affect performance on sensory tests. |
| Prerequisite | ICFS 313 and ICFS 316 |
| Other Description | |
| Language of Instruction |