FSHN 419

Spring 2018 Part of Term 1

Part of Term 1
Jan 16-May 2

Food Ingredient Technology

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Credit: 2 hours.

Explores the research, science and technology of the production of safe, high quality food ingredients through the application of food chemistry, food microbiology, and food processing principles.

2 undergraduate hours. 2 graduate hours. Prerequisite: FSHN 414 or consent of the instructor. FSHN majors only, junior standing required.

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FSHN 419 class schedule data for spring 2018
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	67482	Lecture	A	1:00PM -2:50PM	F	Bevier Hall	Bohn, D	Part of Term: 1 Date Range: 01/16/18-05/02/18 Restriction(s): Restricted to students with Junior, Senior, or Graduate class standing. Restricted to students in the Food Science & Human Nutrition department.