NFS 4240 - Experimental Food Study

3 credit hours

Prerequisites: NFS 3200 and CHEM 2030/CHEM 2031 or permission of instructor. 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. Meets four hours per week. Offered Spring only.

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