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FCS 4367: Experimental Foods
Prerequisites: FCS 2365 and (BIO 2101 or CHM 1330) and MAT 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
03/30-06/05
03/30-06/05
06/10-06/10
Otto Miller Hall 136
Peterson Hall 104
Otto Miller Hall 136
$20 24 open seats Add to Outlook
Restrictions: Food and Nutritional Sciences majors only. Attributes: Upper-Division, Writing "W" Course



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