FCSC 322B Food Production Management
320. FOOD SCIENCE (Credit, 3 hours)(Lec., 1
hour; Lab., 3 hours). Technological advances,
chemical and physical structure of food and the
effect of processing and preparation on food
and the effect of processing and preparation on
food structure and food quality. Emphasis is
placed on subjective and objective food evaluation
techniques and food quantity control. A
food processing project is required.
Prerequisite: FCSC 220, CHEM 128, 129, or
132 and 133.