NFS 4240 - Experimental Food Study

3 credit hours

Prerequisites: NFS 3200 with grade of B and CHEM 2030/CHEM 2031 with a C or better or permission of instructor. Corequisite: NFS 4241. Chemical and physical factors affecting the flavor, texture, color, and appearance of food. Emphasis placed on evaluation of sensory qualities of food, using subjective and objective measurements and new food product development. Lecture meets two hours per week; lab meets two hours per week. Offered Spring only.

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