UNIVERSITY CATALOG: 2020-2021

Prerequisite: FCS 301. Corequisites: FCS 401/L. This course is a study of the molecular reactions, structure and properties of basic food constituents and their chemical and biochemical changes that influence the texture, color, flavor, odor, stability and nutritional quality of food. Recent findings in food research are also evaluated and interpreted.

Fall-2022 - Schedule of Classes

FCS 400

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