Mar 02, 2026  
2010-2012 Undergraduate Catalog 
    
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FAB 361 - Principles of Food Science

Basic scientific principles underlying the production of food products in commercial kitchens. Uses lecture, demonstrations, and lab exercises to present the physical and chemical properties of food. Discusses the relationship of these properties to food preparation and recipe development.

Credits 3
Prerequisites FAB 101 and 159, CHEM 110, NUTR 121 or NUTR 223.
Notes Lab fee required.