FSHN 419

Fall 2021 Part of Term 1

Part of Term 1
Aug 23-Dec 8

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 2021
	CRN	Type	Section	Time	Day	Location	Instructor	Section Details
	73050	Lecture	A	10:00AM -12:50PM	M	Bevier Hall	Bohn, D	Part of Term: 1 Date Range: 08/23/21-12/08/21 Restriction(s): Restricted to students in the Food Science & Human Nutrition department. Restricted to students with Junior, Senior, or Graduate class standing.
	76232	Online	FAI	10:00AM -12:50PM	M	n.a.	Bohn, D	Part of Term: 1 Date Range: 08/23/21-12/08/21 Special Approval: Departmental Approval Required Section Info: Restricted to students in the Food & Ag Immersion program.