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: Sensory Science
2020 Semester One (1203)
Human perception and preference of food products. Design of experiments, statistical methodologies and applications in industry and research. Sampling of foods is undertaken in this course.
Subject: Food Science
Prerequisite: 15 points from STATS 101, 108 and 15 points from FOODSCI 200, 201 Corequisite: FOODSCI 301 or Permission of the Programme Director/Course Coordinator