Detailed Course Information |
Summer 2012
Apr 24, 2024 |
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| FDSC 151 - Principles of Food Science (Gen. Ed. Goal 6) |
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A study of food systems as chemical entities. This course employs biological sciences, physical sciences, and engineering in the study of the nature of foods, causes of deterioration, and the principles underlying food processing. Emphasis is placed on food research in the twenty-first century. Note:Students cannot receive credit for both FDSC 151 Principles of Food Science and FDSC 161 Introduction to Food Science and Technology
1.000 Credit hours 4.000 Lecture hours Levels: Graduate, Non-Matriculated, Post-Baccalaureate Tchr Lcnse, Undergraduate Schedule Types: Lecture Chemistry & Food Science Department Course Attributes: Undergraduate Level Course, G2_Goal 6: Physical Science, G3_Goal 6: Physical Science |
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