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Aug 28, 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.
Core Curriculum/Core Requirements:
Corequisites: BMB 207 or CHY 121 and BIO 100
Course Typically Offered: Fall
Credits: 3
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