Catalog Entries |
Fall 2009
May 03, 2024 |
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| FDSC 161 - Introduction to Food Science and Technology (Gen. Ed. Goal 6, Lab) |
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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 33.161 Introduction to Food Science and Technology and 33.151 Principles of Food Science.
1.000 Credit hours 4.000 Lecture hours 3.000 Lab hours Levels: Non-Matriculated, Post-Baccalaureate Tchr Lcnse, Undergraduate Schedule Types: Lecture/Lab, Lecture, Lab Chemistry & Food Science Department Course Attributes: Undergraduate Level Course, G2_Goal 6: Physical Science, G3_Goal 6: Physical Science |
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