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FST

Department of Food Science and Technology

CFAES

Advanced Concepts in Sensory Science

FDSCTE 7550

This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts obtained from seminal readings. Prereq: 5500, or Stat 5000 or above. While subject to change, this class is offered every Spring semester.

Course Level: 
Graduate
Unit(s): 
2.0
Sample Syllabus: 
Semesters Offered: 
Spring 2021
Spring 2022
Spring 2023
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):