FCSC 211 - Foods I

Institution:

George Fox University

Subject:

Description:

each semester. This food science course examines the physical properties of food. Fall semester emphasizes the biological and chemical factors affecting plant and protein foods. Laboratory experience encourages food product experimentation and the development of culinary skills. Additional course fee is required.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.georgefox.edu

Phone Number:

(503) 538-8383

Regional Accreditation:

Northwest Commission on Colleges and Universities

Calendar System:

Semester

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