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FS HN 411: Food Ingredient Interactions and Formulations

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

Prereq: FS HN 167, FS HN 214 or FS HN 311 and FS HN 115, FS HN 215 or FS HN 311L; 3 credits in statistics
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.