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HNSC 2220 Food Science
(Prior to Fall 2010, this course was known as H&NTR 41.3.
The information below might still reflect the old course numbers. Bracketed numbers, if any, are the old course numbers. Learn more...)
3 hours; 3 credits
The study of food chemistry and the role of ingredients in food products. The study of the chemical and physical factors that influence food quality and food products.
Prerequisite: Biology 1010, Health and Nutrition Sciences 1200 or 2210,
Prerequisite or corequisite: Chemistry 1040, Corequisite: Health and Nutrition Sciences 2221
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to make modifications of any nature in academic programs and requirements
of the university and its constituent colleges without advanced notice.
Students are advised to consult regularly with college and department counselors
concerning their programs of study.
Access the college's current and recent course bulletins.
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