FCS 2365: Food Science (2023-2024)

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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. Fee(s): FCS Course Fee

Term CRN Credits Instructor(s) Days Time Dates Location Open
Autumn 1663 5 Allie Elison
2:30PM-4:30 PM
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Fees: FCS Course Fee: $20 (refundable)
Restrictions: Freshman students are excluded.
Corequisites: FCS 2365L
Grade Modes: (Default) Normal Grading, Audit, Pass/No Credit
Instructional Methods: Online
Note: Full Term

CHM 1100: D or better
OR CHM 1211: D or better
OR CHM 1310: D or better