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FNS 361 Experimental Foods

Experimental approach to the study of food: physical and chemical properties, food product development, sensory evaluation, food analyses, food engineering, and food biotechnology. Prerequisites: FNS 160; CHM 342; STA 282 or HSC 544; senior standing in Dietetics.

Credits

3(2-2)

Contact Hours

(2-2)

Course Syllabus