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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