FSHN 419

Fall 2020 Part of Term 1

Part of Term 1
Aug 24-Dec 9

Food Ingredient Technology

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Credit: 3 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.

3 undergraduate hours. 3 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 fall 2020
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	73050	Laboratory Online Lecture	A A	10:00AM -12:50PM 10:00AM -12:50PM	M M	Bevier Hall n.a.	Bohn, D Bohn, D	Part of Term: 1 Date Range: 08/24/20-12/09/20 Section Info: Course format will be a repeating rotation of two weeks of consecutive online lecture/discussion followed by one week of in-person lab experience. Restriction(s): Restricted to students in the Food Science & Human Nutrition department. Restricted to students with Junior, Senior, or Graduate class standing.
	75736	Online Lab Online Lecture	ONL ONL	10:00AM -12:50PM 10:00AM -12:50PM	M M	n.a. n.a.	Bohn, D Bohn, D	Part of Term: 1 Date Range: 08/24/20-12/09/20