HNSC 7222X Advanced Experimental Foods
15 hours lecture, 60 hours laboratory; 3 credits
Research techniques in food science and their application to the study of selected problems in food marketing, preparation, service, storage. Opportunity for students to conduct individual experimental projects.
Prerequisite: a minimum of 10 credits in courses in food science and nutrition and two laboratory courses in biology and/or
chemistry or permission of the chairperson.
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