Course: FCS 302. Food Product Development (2)

Prerequisite: FCS 301. This course introduces students to the role of food chemistry, food microbiology, food processing and sensory evaluation in the process of developing new food products. This course provides students the opportunity to develop basic skills and gain experience in the theory and practice of developing food products. 6 hours lab per week.

Fall-2024 - Schedule of Classes

FCS 302

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