HNSC #2230 Introduction to Experimental Foods

1 hour lecture, 4 hours laboratory; 3 credits

Experimental techniques including factors affecting preparation of standard food products and comparative methods and materials.

Prerequisite: Health and Nutrition Sciences 2220 [41.3], 2221 [41.4], 2222 [41.5] and 2223 [41.6]. Prerequisite or corequisite: Chemistry *2500 [50] or 3510 [51].


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