FERM 6700 - Consumer Motivation and Sensory Evaluation of Fermented Foods

3 credit hours

Prerequisites: FERM 1000, CHEM 2030/2031 or CHEM 3010/3011, and CHEM 3530/3531 or permission of instructor. Fundamentals of sensory evaluation of food and sensory-driven consumer motivation leading to the purchase of fermented foods. Scientific methods of sensory evaluation introduced and practiced and their use in determining critical factors in consumer purchase decisions discussed.

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