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FDSC 200 Introduction to Food Science (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)


Food Science : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.

Terms: Fall 2012

Instructors: Jacqueline Sedman (Fall)

  • Fall
  • 3 lectures