FST 4280 - Food Analysis (3)

Principles, methods, and techniques of qualitative and quantitative physical, chemical, and biological analyses of food and food ingredients.

Prerequisite(s): C or better in FST 4261 or C- or better in FST 420; C or better in FST 4261 or C- or better in CHM 123; C or better in FST 4261L or C- or better in FST 420L; and C or better in FST 4261L or C- or better in CHM 123L.
Corequisite(s): FST 4280L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once