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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.

quarts of ice cream on metal table

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.