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.

Credit 2 hrs May not be repeated for additional credit
Grade Mode Normal (A-F) Course Rotation Winter

Prerequisite(s) FERM 101
Students must be 21 years of age or older to enroll, see Chemistry department for permission Department Permission is required

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

Winter 2025 Course Sections

Summer 2025 Course Sections

Fall 2025 Course Sections