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Apr 23, 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.
Cross-Listed with CHEM 321
Credit 2 hrs Normal (A-F)
May not be repeated for additional credit
Course Rotation: Winter
Prerequisites - FERM 101
Other Restrictions - Students must be 21 years of age or older to enroll, see the Chemistry department for permission Department Permission is required
Restriction by Major -
Restriction by Class - Undergraduate standing
Additional Information: Students who have not previously completed FERM 101, may request instructor permission to enroll. Permission not guaranteed.
Keywords: fermentation
Equivalent Courses: CHEM 321
Updates: Equivalent Course added 1/2019, effective Fall 2019; New Course 11/2015, effective Fall 2016
Summer 2024 Course Sections
Fall 2024 Course Sections
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