FOODSCI 310 - Theory of Food Product Design
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
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Description: Examines the science underpinning human sensory perception and food preferences and how this science interfaces with the design and development of food products as well as the fundamental aspects of food product development.
Prerequisites / Restrictions
Prerequisite: FOODSCI 100, 200 and STATS 101 or 108 Restriction: FOODSCI 303, 304
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