NFS 355 - Food Sensory Analysis

Units: 3
When Offered: Spring
This course emphasizes the principles and applications of instrumental methods for qualitative and quantitative analysis used in the physical, chemical, and instrumental examination of food products. The basic analytical tools for determination of moisture, proteins, carbohydrates, lipids, minerals, and vitamins in food systems are introduced. Sensory methods are also employed in planning, preparation, developing new products, and evaluation of food products.
Grade Type: Letter Grade