Food Science 330
Food Science 330: Dairy Products Evaluation
This 1-credit course is an introduction to sensory analysis of dairy and dairy-alternative products. Individual skill building to evaluate products such as vanilla ice cream, cheddar cheese, cottage cheese, yogurt, milk, and butter by providing mentored sensory training.
Course Learning Outcomes
- Recall key vocabulary terms and facts relevant to introductory sensory science, dairy product evaluation, and the US dairy industry.
- Evaluate, compare and rank products depending on multiple quality characteristics.
- Compare similar nondairy products.
- Communicate results of product analysis and evaluation in a professional setting.