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.

Unit(s): 
2.0
Semesters Offered: 
Spring 2018
Course Level: 
Graduate
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s): 
KMData Course ID: 
64202