FER 4300 - Sensory Analysis of Wine and Beer (3)

When Offered: Spring
GEN ED: Capstone Experience
FER 4300 serves as a final course in the FER series intended to provide students with a competency in sensory science and its relevance to food and beverage production. Students must be 21 years of age although the “sip and spit” technique for proper sensory analysis will be advocated. The course will provide students with the basic principles involved in sensory perception and how these skills are used for quality assurance and detection in the food industry. Students should be adequately prepared to methodically assess products, identify characters and faults, and relate them to scientific principles presented in previous courses and experiences. Competency in statistics and methods of determining statistical differences is requisite for this course. Aspects of branding, marketing, business, laws and liabilities will be integrated into class discussions and projects.
Prerequisites: FER 4100 or FER 4200/CHE 4200, and STT 2810.