FCS 3120 - Food Science.

(2-2-3) On Demand. Scientific principles underlying food preparation and processing; principles of experimental methodology as applied to food science. Open to all who have completed the prerequisite courses.

Prerequisites & Notes:
FCS 1120, FCS 1121, and CHM 1410/1415. A limit of 3 hours may be applied to a major or minor.

Credits: 3