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FCS 4367: Experimental Foods
Prerequisites: FCS 2365 and (BIO 2101 or CHM 1330) and MAT 2360. Provides an experimental approach to the study of food product development. Explores theory and application of basic food-science research design, implementation of experiments, interpretation and reporting of data in a research paper and poster. Issues related to the food supply and food safety are also examined. Extra fee.

TermCRNCredits Instructor(s)DaysTime DatesLocationFeesOpen
Spring 44008 5 Catalina Vlad
Peterson Hall 104
Peterson Hall 104
$20 24 open seats Add to Outlook
Restrictions: Food and Nutritional Sciences majors only. Attributes: Upper-Division, Writing "W" Course Grade Modes: (Default) Normal Grading, Audit Instructional Methods: Traditional Note: Full Term

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