This course is an advanced study of the physical, chemical, and biological properties of foods through food experimentation; objective and subjective testing of food attributes with emphasis on sensory analysis; and principles of research methodology as applied to foods. Current trends are discussed. A product development project is required. Three lecture hours, three-hour laboratory. 07-01-2020-02-04-2020 Lecture Tuesday, Thursday 08:30AM - 09:45AM, Health Sciences Bldg, Room 104