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FDSC 350 Experimental Foods: Product Development 3.0 Credits

Covers the ingredients used in the development of new food products and the process of developing new food products. Objective and subjective testing procedures are demonstrated in laboratory. Students propose and carry out a food development project.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D]

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