FCS 433 /533 - Advanced Food Science

Institution:

Harding University

Subject:

Description:

Fall. Components 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. Prerequisites: FCS 102 and CHEM 215, 216 and MATH 200.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.harding.edu

Phone Number:

(501) 279-4000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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