FSHN 332

spring 2014
 
All Classes
Science of Food Systems

Credit: 3 hours.

Application of chemical principles and physical behavior of ingredients in food systems and the effects processing and storage have on finished food products.

Prerequisite: CHEM 102 and 103 or equivalent; CHEM 104 and 105 or equivalent; FSHN 131.

There may be a fee for Class Materials for some sections of this course.

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