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FCS 4330/4330L - Advanced Food ScienceComponents of food materials and the physical and chemical systems characteristic of food products. The scientific method for solving major food problems is stressed, including objective and sensory evaluation of new commercial food products. An original research project is required. Two hours lecture and 3 hours laboratory per week. Prerequisite(s): CHEM 2110, CHEM 2110L (may be taken concurrently), FCS 1020/1020L, MATH 1200 Credit Hours: 3 Term Offered: Fall |
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