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Sep 07, 2024
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NUTR 426 - Food Science Lecture Hours: 2 Lab Hours: 4 Credit Hours: 3 Terms Offered: Spring
Study of experimental methodology, food additives and preservatives, principles of food processing, and biotechnology. Provides working knowledge of sensory and objective evaluation of foods. The student will demonstrate the ability to apply knowledge of functions of ingredients in food. Prerequisite: NUTR 222 .
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