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FCS 4367: Experimental Foods
Prerequisites: FCS 2365, CHM 1330 and (MAT 1360 or 2360 or PSY 2360 or SOC 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 Gaile Moe
Mon,Wed
Tue,Thu
Final: Wed
9:30AM-10:50AM
9:00AM-11:00AM
8:00AM-10:00AM
04/02-06/06
04/02-06/06
06/11-06/11
Peterson Hall 302
Peterson Hall 104
Peterson Hall 302
$20 - Add to Outlook
Restrictions: Food & Nutritional Sciences majors only. Attributes: Upper-Division, Writing "W" Course



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