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Apr 26, 2024
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FERM 421 - Sensory Analysis of Fermented Products
Instruction in the use of senses to analyze and describe fermented foods and beverages. Students will learn how to identify faults in products and correlate with productions. A special emphasis will be placed on the statistical analysis of sensory testing and the design of testing panels.
Students must be 21 years of age or older to enroll, see Chemistry department for permission Department Permission is required
Credit 2 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Winter
Prerequisite(s) FERM 101
Class-Level Restriction Undergraduate standing
Notes | Students who have not previously completed FERM 101, may request instructor permission to enroll. Permission not guaranteed.
Updates New Course 11/2015, effective Fall 2016
Summer 2024 Course Sections
Fall 2024 Course Sections
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