A graduate-level Food Science course that covers the knowledge and skills needed to assess food quality and consumer acceptance via use of the human senses at an advanced level. The students will be responsible for implementing step by step procedures for the evaluation of food sensory characteristics such as appearance, color, flavor, odor, texture, and choices via sensory methods and techniques. Students will apply sensory testing methods and statistical methods in evaluating food quality. The course features lectures and hands-on laboratory experiences. BS/MS students that have taken NUFD 436 may not take NUFD 536.