FST 3210 - Experimental Food Science (2)

Experimental study of ingredient functions and factors affecting food product quality as measured by sensory and objective methods. Guided group projects involving problem identification, literature search, project design, data collection, and critical analysis of data, oral and written presentations of findings. 2 hours lecture/problem solving.

Prerequisite(s): NTR Major; and C- or better in the following: FN 121 or NTR 1210; FN 121L or NTR 1210L; CHM 201, CHM 2010, CHM 316, or CHM 3150; and FN 263 or NTR 3130.
Corequisite(s): FST 3210L.
Component(s): Lecture
Contact Hour(s): 2 hours lecture/problem solving.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course, Service Course