Detailed Course Information |
Spring 2015
Apr 18, 2024 |
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| FCS 3120 - Food Science |
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FCS 3120 - Food Science.
(2-4-4) S. Scientific principles underlying food preparation and processing; principles of experimental methodology as applied to food science. WI Credits: 4
Prerequisites & Notes
CHM 2430/2435, FCS 1120, FCS 1121, and MAT 2250G.
4.000 Credit hours All Sections for this Course School Family and Consumer Sci Department Course Attributes: *, Writing Intensive Course Restrictions: May not be enrolled as the following Classifications: Freshman Prerequisites: (Undergraduate level CHM 2430 Minimum Grade of D or Undergraduate level CHM 2430 Minimum Grade of TD or Undergraduate level CHM 3430 Minimum Grade of D) and (Undergraduate level CHM 2435 Minimum Grade of D or Undergraduate level CHM 2435 Minimum Grade of TD or Undergraduate level CHM 3435 Minimum Grade of D) and (Undergraduate level FCS 1120 Minimum Grade of D or Undergraduate level FCS 1120 Minimum Grade of TD) and (Undergraduate level FCS 1121 Minimum Grade of D or Undergraduate level FCS 1121 Minimum Grade of TD) and (Undergraduate level MAT 2250G Minimum Grade of D or Undergraduate level MAT 2250G Minimum Grade of TD or Undergraduate level MAT 2290G Minimum Grade of D or Undergraduate level MAT 2290G Minimum Grade of TD) |
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