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.