- Schedule of Classes - June 25, 2020 7:14PM EDT
- Course Catalog - June 25, 2020 7:15PM EDT
Course information provided by the Courses of Study 2019-2020.
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 Spring.
Prerequisites/Corequisites Prerequisite: BIOMG 3300 or BIOMG 3310 or CHEM 1570 or equivalent. Corequisite: FDSC 4180.
Regular Academic Session.
Credits and Grading Basis
2 Credits Opt NoAud(Letter or S/U grades (no audit))
Class Number & Section Details
- RStocking Hall M31
- Jan 21 - May 5, 2020
Instruction Mode: Hybrid - Online & In Person
Prerequisite: BIOBM 3300 or BIOBM 3310 or CHEM 1570 and FDSC 4170.
Or send this URL: