Mar 29, 2024  
2022-2023 Undergraduate Catalog 
    
2022-2023 Undergraduate Catalog This is not the most recent catalog version; be sure you are viewing the appropriate catalog year.

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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.

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

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  
Often cross-Listed with: CHEM 321  
Equivalent Courses: CHEM 321
Updates: Course rotation updated 10/2022; 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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