Oct 06, 2024  
2012-2014 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   and  ,   or  .
Notes Lab fee required.