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FS HN 411: Food Ingredient Interactions and Formulations

(1-3) Cr. 2. F.S.

Prereq: FSHN 214 or FS HN 311 and FS HN 115, FS HN 215 or FS HN 311L.
Application of food science principles to ingredient substitutions in food products. Laboratory procedures for standard formulations and instrumental evaluation, with emphasis on problem-solving and critical thinking.