FDSCTE 7670
This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial methods of flavor production.
Course Level:
Graduate
Unit(s):
2.0
Sample Syllabus:
Semesters Offered:
Spring 2021
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: