FCS 4367: Experimental Foods (2024-2025)
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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 |
40200 |
5 |
Catalina Vlad-Ortiz
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M,W
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9:00AM-11:00 AM
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03/26-06/05
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Peterson Hall 104
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24 of 24 seats open
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Fees: FCS Course Fee: $20 (refundable)
Restrictions: Food and Nutritional Sciences, Nutrition and Dietetics majors only.
Attributes: Upper-Division, Writing "W" Course
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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