FDSC 4190

Course information provided by the Courses of Study 2017-2018.

Deals with the chemical properties of food components and changes they undergo in processing and storage. Stresses relationships between the chemical composition of foods and functional, nutritional, and sensory properties. Introduces lab techniques commonly used in food research. Requires a lab research project that involves writing a research proposal for the project, conducting laboratory research to test hypotheses described in the proposal, analyzing the data, and writing a paper following the format used by the Journal of Food Science.

When Offered Fall.

Prerequisites/Corequisites Prerequisite: BIOMG 3300 or BIOMG 3310 or CHEM 1570 or equivalent. Corequisite: FDSC 4180.

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Enrollment Information
Syllabi: 1 available
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  • 2 Credits Stdnt Opt

  •  1002FDSC 4190  LAB 401

  • Prerequisite: BIOBM 3300 or BIOBM 3310 or CHEM 1570 and FDSC 4170.