Food Science

3 credit course. Offered Spring. The main objective of this course is to allow each student to develop the necessary data analysis skills needed for analyzing and interpreting sensory and consumer data.

3 credit course. Offered Fall. This course aims to allow each student to develop and apply the fundamental dimensions and value of consumer insights to product development objectives; implement key qualitative, quantitative, and hybrid approaches for consumer insights; recognize, identify, and apply key consumer biases, and examine trade-offs in research and consumer behavior.