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CFS 474/674

Sensory Science of Foods

The science used in the evaluation of flavor, color, and texture of foods. Experiential approaches will be used to evaluate sensory characteristics of foods. Recommended Prereq: CFS 460/660 and STAT 330. Spring. 3 credits.

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Instructor: Dr. Anuradha Vegi
Office: Harris Hall 231A
Phone: 701-231-6240
E-mail: 

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