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.

Often cross-listed with CHEM 321

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

Prerequisites - FERM 101
Restriction by Major -
Restriction by Class - Undergraduate standing

Department Permission is required

Students must be 21 years of age or older to enroll, see the Chemistry department for permission

Additional Information - Students who have not previously completed FERM 101, may request instructor permission to enroll. Permission not guaranteed.

Equivalent Course(s) - CHEM 321
Course History -
Course rotation updated 10/2022; Equivalent Course added 1/2019, effective Fall 2019; New Course 11/2015, effective Fall 2016

fermentation

Winter 2025 Course Sections

Fall 2024 Course Sections