FSHN 4110: Food Ingredient Interactions and Formulations
Credits: 2. Contact Hours: Lecture 1, Laboratory 3.
Prereq: (FSHN 1150; FSHN 2150; FSHN 2140) or (FSHN 3110; FSHN 3110L); 3 credits in STAT
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.
(Typically Offered: Fall)