Nov 28, 2024

2021-2022 Undergraduate Catalog

2021-2022 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

CHEM 321 - 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. Particular emphasis will be placed on the individual sense-active chemicals, 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

Prerequisites - CHEM 270 or CHEM 371
Other Restrictions -
Restriction by Major -
Restriction by Class - Undergraduate standing

Keywords: Chemistry, fermentation
Often cross-Listed with: FERM 421
Equivalent Courses: FERM 421
Updates: New Course 1/2019, effective Fall 2019

Winter 2025 Course Sections

Fall 2024 Course Sections