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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)