FS 341-341L - Applied Food Science and Lab

Credits: 4

Study of physical and chemical factors affecting food quality and safety, including the effects of food processing and preparation methods. Students will become familiar with techniques in sensory evaluation and basic principles of food analysis. Prerequisites: FS 101; CHEM 108, CHEM 120 or CHEM 326. Corequisites: FS 341L-341.

Check Course Availability