FCS 4367: Experimental Foods (2019-2020)

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Provides an experimental approach to the study of food product development. Explores theory and application of basic food-science research design, implementation of experiments, interpretation and reporting of data in a research paper and poster. Issues related to the food supply and food safety are also examined.

Term CRN Credits Instructor(s) Days Time Dates Location Open
Spring 44008 5 Catalina Vlad-Ortiz
M,W
Tu,Th
9:30AM-10:50 AM
9:00AM-11:00 AM
03/31-06/05
03/31-06/05
Peterson Hall 104
Peterson Hall 104
24 of 24 seats open
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Fees: $20
Restrictions: Food and Nutritional Sciences, Nutrition and Dietetics, Nutrition and Dietetics-INT majors only.
Attributes: Upper-Division, Writing "W" Course
Grade Modes: (Default) Normal Grading, Audit
Instructional Methods: Traditional
Note: Full Term

Prerequisites:
FCS 2365: D or better
AND (BIO 2101: D or better
OR CHM 1330: D or better)
AND MAT 2360: D or better