SCI 1102 - Food Science

Institution:

St. Francis College

Subject:

Description:

The study of the functionality of food components; factors that affect their quality, safety and nutritional value; evaluation of the critical parameters used in food preservations processes, and the interpretation of the nutritional information on food packages. 3 credits. Fall or spring semester as needed.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sfc.edu

Phone Number:

(718) 522-2300

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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