Feb 17, 2025  
2015-2016 Undergraduate Bulletin Backup 
    
Catalog Navigation
  Bulletin Home
  General Information
  Programs of Study
  Courses of Instruction
  Admission and Financial Information
  Academic Programs and Policies
  Special Programs
  COLLEGE OF ARTS AND SCIENCES
  Department of Behavioral and Social Sciences
  Department of Biology, Chemistry, and Mathematics
  Department of Communication Science and Disorders
  Department of English and Foreign Languages
  MICHAEL E. STEPHENS COLLEGE OF BUSINESS
  COLLEGE OF EDUCATION
  Department of Elementary & Secondary Education
  Department of Counseling, Family and Consumer Sciences, & Kinesiology
  COLLEGE OF FINE ARTS
  Department of Art
  Department of Communication
  Department of Music
  Department of Theatre
  My Portfolio
HELP
2015-2016 Undergraduate Bulletin Backup [ARCHIVED CATALOG]

Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)

KNES 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 .


Facebook this Page (opens a new window)
Tweet this Page (opens a new window)
Add to Portfolio (opens a new window)