FOS - 3042 - Introductory Food Science

Description

Commodities selected for human consumption and the methods used by food technologists to prolong shelf life, retard spoilage and ensure quality. Principles upon which the various processing methodologies are based. (B)

Frequency: Every Semester

Last Offered: Fall 2019

Fulfills the following requirements:

Prerequisites: None

Fall 2019 Offerings - Best viewed on a desktop

Online:

Class times to be announced (TBA):

Period Mon Tue Wed Thur Fri
1 - 7:25am
2 - 8:30am
3 - 9:35am
4 - 10:40am
5 - 11:45am
6 - 12:50pm
7 - 1:55pm
8 - 3:00pm
9 - 4:05pm
10 - 5:10pm
11 - 6:15pm
E1 - 7:20pm
E2 - 8:20pm
E3 - 9:20pm

Summer 2019 Offerings - Best viewed on a desktop

Online:

Class times to be announced (TBA):

Period Mon Tue Wed Thur Fri
1 - 7:25am
2 - 8:30am
3 - 9:35am
4 - 10:40am
5 - 11:45am
6 - 12:50pm
7 - 1:55pm
8 - 3:00pm
9 - 4:05pm
10 - 5:10pm
11 - 6:15pm
E1 - 7:20pm
E2 - 8:20pm
E3 - 9:20pm