Detailed Course Information |
Fall 2024
Dec 21, 2024 |
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| FDSC 161 - Introduction to Food Science and Technology |
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An introduction to food science and technology based on an understanding of the chemical principles regulating the properties of food. This course employs physical sciences, biological sciences, and engineering in the study of the nature of food, food safety, and the technology underlying the processing and preservation of food. Laboratory sessions coordinated with the lectures illustrate and reinforce the important relationships between chemical principles and food. Note: Students cannot receive credit for both this course and FDSC 151 Principles of Food Science.
1.250 Credit hours 4.000 Lecture hours Levels: Non-Matriculated, Post-Baccalaureate Tchr Lcnse, Undergraduate Schedule Types: Lecture, Independent/Directed Study Chemistry & Food Science Department Course Attributes: D.v1_DomainGenEd-Domain II-B, D.v1_Laboratory Requirement, Undergraduate Level Course, 3 hour/wk laboratory component, Lrng Objective 07, Lrng Objective 10 Restrictions: May not be enrolled in one of the following Levels: Non-Matriculated May not be assigned one of the following Student Attributes: DGCE Student Corequisites: FDSC 161L |
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