ANFS 305 - Food Science

Credit(s): 3

FOOD SCIENCE
Component: Lecture
Composition, structure and functional properties of food and the fundamentals of commercial food processing. Discussion and video demonstrations of various food processing and preservation methods and the effects of ingredient manipulation.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option

University Breadth: Mathematics, Natural Sciences and Technology College of Arts and Sciences Breadth: GROUP D: A&S Math, Nat Sci & Technology Course Typically Offered: Winter and Spring

General Education Objectives:
GE1B: Analyze Arguments and Information