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Sep 07, 2024
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FSN 330 - Introduction to Food Science Covers general characteristics of raw food materials, principles of food preservation, processing factors which influence quality, packaging, water and waste management and sanitation. Lec 3.
General Education Requirements:
Prerequisites: BMB 207 or CHY 121, BIO 100 (prerequisite or corequisite).
Course Typically Offered: Fall
Credits: 3
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