CHRM 2360 - Physiology of Flavor

3 Credits
This course introduces students to the physiology of flavor perception. Students research culinary aromatics that contribute to flavor perception and apply them to the preparation of food with specific flavor profiles in a laboratory setting. Students also study aspects of history, medicinal benefits, growing, marketing, purchasing, and distributing, as well as culinary practices of culinary aromatics in a variety of local and international cuisines.

Prerequisites: (2) CHRM 1030 and CHRM 1035 must be completed prior to taking this course.
Lec: 2 Lab: 3 Cr: 3

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