Explores the principles and procedures for accurately assessing the sensory and hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data interpretation will be discussed and the physiological and psychological principles impacting sensory judgments will be explored. A proficiency in basic statistics and Excel is required. Prereq: ComLdr 3537, AEDEcon 2005, AnimSci 2260, HCS 2260, ENR 2000, or Stat 1450. While subject to change, this class is offered every Autumn semester.