FSHN 419

Fall 2026 Part of Term 1

Part of Term 1
Aug 24-Dec 9

Food Ingredient Technology

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 FSHN 514; FSHN 471 or FSHN 573; FSHN 481 and FSHN 482. Restricted to Senior or Graduate student standing.

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FSHN 419 class schedule data for fall 2026
	Status		CRN	Type	Section	Time	Day	Location	Instructor	Section Details
			73050	Lecture	A	10:00AM -12:50PM	M	286 Bevier Hall	Bohn, D	Availability: Open (Restricted) Part of Term: 1 Date Range: 08/24/26-12/09/26 Restriction(s): Restricted to students with Junior, Senior, or Graduate class standing. Restricted to students in the Food Science & Human Nutrition department.