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.
Course Level: 
Graduate
Unit(s): 
2.0
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
Program area(s):