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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 Gaile Moe
Tue,Thu
Final: Wed
9:00AM-11:00AM
8:00AM-10:00AM
09/30-12/06
12/11-12/11
Beegle Hall 201
Beegle Hall 201
$20 - Add to Outlook
Restrictions: Freshman students are excluded.



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