FCS 2365: Food Science (2019-2020)

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This course examines foods widely consumed in the United States drawing knowledge from the disciplines of chemistry, microbiology, biology, nutrition and sensory evaluation. Food composition, preparation, safety, quality, and processing are emphasized. Includes laboratory.

Term CRN Credits Instructor(s) Days Time Dates Location Open
Autumn 1844 5 Catalina Vlad-Ortiz
3:00PM-5:00 PM
09/30-12/06 Demaray Hall 360
23 of 40 seats open
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Fees: $20
Restrictions: Freshman students are excluded.
Grade Modes: (Default) Normal Grading, Audit, Pass/No Credit
Instructional Methods: Traditional
Note: Full Term

CHM 1100: D or better
OR CHM 1211: D or better
OR CHM 1310: D or better