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FCS 2365: Food Science
Prerequisites: CHM 1100 or 1211 or 1310. This course examines foods widely consumed in the United States drawing knowledge from the disciplines of chemistry, microbiology, biology, nutrition and sensory evaluation. Food composition, preparation, safety, quality, and processing are emphasized. Includes laboratory. Extra fee.

TermCRNCredits Instructor(s)DaysTime DatesLocationFeesOpen
Autumn 1844 5 Catalina Vlad
Final: W
Otto Miller Hall 128
Otto Miller Hall 128
$20 - Add to Outlook
Restrictions: Freshman students are excluded. Grade Modes: (Default) Normal Grading, Audit, Pass/No Credit Instructional Methods: Traditional

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