Jan 22, 2022  
2015-2016 Undergraduate Bulletin 
    
2015-2016 Undergraduate Bulletin [ARCHIVED CATALOG]

Add to Portfolio (opens a new window)

FCS 471 - Applied Research in Food Science


3 credit hours
Factors affecting the functions of various ingredients in foods, including portions, temperatures, preparation techniques, utensil selection, and ingredient substitutions. Students use food-science knowledge to plan, conduct, and report about an individual experiment. Prerequisite(s): FCS 170 /KNES 170   (Crosslisted with FCS 544.)



Add to Portfolio (opens a new window)