FSCI 232 - Food Science

(3 units)

Composition and structure of foods: chemical changes in foods that affect their color, flavor, texture, aroma, and nutritive quality during processing and preparation; techniques for food preservation.

Letter grade only (A-F). Course fee may be required. (Lecture-discussion 2 hours, laboratory 3 hours.) Not open for credit to students with credit in FSCI 332.

General Education: Lower Division B - Scientific Inquiry and Quantitative Reasoning