DISCOVERING FOOD SCIENCE

FOODSCI 301

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

FOODSCI 990

Full lab and literature review of a problem in food science. Leads to preparation of thesis and publication.

FOODSCI 375

Subjects of current interest to undergraduates.

FOODSCI 875

New graduate and courses of current interest.

FOODSCI 299

Research work for students under direct guidance of a faculty member in an area encompassing Food Science. Students are responsible for arranging the work and credits with the supervising instructor.