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Food Science and Technology

Course Code:
HCD-240
Course Description:
A study of scientific and sensory principles of food evaluation as it is related to food science, quality assurance and experimentation and application in food preparation. Emphasis is on the integration of theory and research studies combined with laboratory work.
Credit:
3
Instruction methods:
lab: 2.0 Hours, Lecture: 2.0 Hours, Studio: 0.0 Hours
Prerequisites:

HCD-102

Corequisites:

CHM-120 or CHM-201

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