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.

Often cross-listed with FERM 421

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

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

Equivalent Course(s) - FERM 421
Course History -
Course rotation updated 10/2022; New Course 1/2019, effective Fall 2019

Chemistry, fermentation

Winter 2025 Course Sections

Fall 2024 Course Sections