Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborate to improve food product characteristics to meet the needs of a changing society. Prerequisites: FSTC 201, FSTC 311, FSTC 312, FSTC 313, FSTC 314, FSTC 315/AGSM 315, FSTC 326/ANSC 326, or concurrent enrollment; senior classification or approval of instructor Credits 3. 2 Lecture Hours. 3 Lab Hours.
Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborate to improve food product characteristics to meet the needs of a changing society. Prerequisites: FSTC 201, FSTC 311, FSTC 312, FSTC 313, FSTC 314, FSTC 315/AGSM 315, FSTC 326/ANSC 326, or concurrent enrollment; senior classification or approval of instructor Credits 3. 2 Lecture Hours. 3 Lab Hours.
