Covers principles of sensory and consumer science including test methods (discrimination, affective and descriptive tests), questionnaire design, experimental design, statistical considerations and decision analysis. Examines sensory properties of foods through lab experiments and projects.

Prerequisite(s): Foods and Nutrition 3342A/B. Pre-or Corequisite(s): Foods and Nutrition 3390W/X.

Extra Information: 2 lecture hours, 2 laboratory hours.