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    University of Florida
  Jan 21, 2018
2017-2018 Graduate Catalog
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FOS 6125C: Sensory Evaluation of Food

Credits: 3                    Grading Scheme: Letter

Prerequisite: STA 6166 .      

Principles and techniques of sensory evaluation of foods. Emphasizes basics of taste and olfactory perception; the basic psychology of common sensory tests; the proper use of discrimination testing, consumer acceptability and preference testing, and descriptive analysis; and statistical analysis of sensory data.

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