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FS 475 - Problems and Design in Food and Bioprocessing Science

Description
Team approach to problem solving and product/process design and development. Ingredient functionality; formulation, safety, processing, packaging, sensory evaluation, regulatory issues, hazard analysis, critical control points [HACCP], nutritional labeling and other pertinent scientific, technical, marketing and financial aspects. Oral and written presentations are required. Prerequisite: FS 231, FS 402, FS 405 or BAE[BBS] 425
Credits
3
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Spring 2020, Spring 2019, Spring 2018
Offered
MW, F
Avg. Class Size
34
Avg. Sections
2