FCS 4367: Experimental Foods (2021-2022)
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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. Fee(s): FCS Course Fee
| Spring |
40267 |
5 |
Catalina Vlad-Ortiz
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M,W,F
Final: Tu
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9:00AM-10:20 AM
9:00AM-11:00 AM
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03/28-06/03
06/07-06/07
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Demaray Hall 255
Demaray Hall 255
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- |
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Fees: FCS Course Fee: $20
Restrictions: Food and Nutritional Sciences, Nutrition and Dietetics majors only.
Attributes: Writing "W" Course, Upper-Division
Grade Modes: (Default) Normal Grading
Instructional Methods: Traditional
Note: Full Term
Prerequisites:
FCS 2365: C- or better
AND (BIO 2101: D or better
OR CHM 1330: D or better)
AND MAT 2360: D or better
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