| |
Nov 27, 2024
|
|
|
|
|
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)
|
|