FDSC 4180

FDSC 4180

Course information provided by the Courses of Study 2014-2015.

Discusses the chemical composition of several food groups (meats, fruits, vegetables, and dairy) and describes the chemical reactions and changes that take place during processing and storage, as well their effects on the quality and nutritional characteristics of these foods.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: FDSC 4170.

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Enrollment Information
Syllabi: none
  •   Regular Academic Session. 

  • 3 Credits Stdnt Opt

  •  1186FDSC 4180  LEC 001

    • MWFStocking Hall 146
    • Barbano, D

      Brady, J

      Lee, C

      Orta-Ramirez, A

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  • Instruction Mode:
    Prerequisite: FDSC 4170.