FDSC 445 - Applied Food Science

3 Credit Hours

Interactions and functions of dairy, egg, cereal, and other plant based ingredients during the production and storage of processed food products.

Contact Hour Distribution: 2 hours lecture and 1 lab.
(RE) Prerequisite(s): FDSC 100*, FDSC 421, or consent of instructor; and Food Chemistry (FDSC 410) and Food Microbiology (FDSC 421).