FST 321/321L - Experimental Food Science (3/1)

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, critical analysis of data, oral and written presentations of findings.

Prerequisite(s): FN 121/121L, CHM 201/CHM 250L or CHM 316/CHM 317L, FN 263, and STA 120.
Concurrent: Concurrent enrollment required.
Component(s): 3 lecture/problem-solving, 1 three-hour laboratory.