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 FST 421 and FST 4261L or FST 420L.
Corequisite(s): FST 4280L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course