FSHN 2140: Scientific Study of Food
Credits: 3. Contact Hours: Lecture 3.
Prereq: FSHN 1670 or FSHN 2650; CHEM 2310 or CHEM 3310; plus concurrent enrollment in FSHN 1150 or 2150
Composition and structure of foods. Principles of preparation of standard quality food products. Behavior and interactions of food constituents.
(Typically Offered: Fall, Spring)