HUSC3420 — Experimental Food Science
A study of the composition, chemistry, physical and qualitative properties of basic food materials and food systems; a treatment of the physicochemical basis of food preparation; analysis of current research studies on food materials and processes; application of the scientific approach to the study of food principles. Lecture: Lecture: 2 hours per week. Laboratory: Laboratory: 4 hours per week.
Prerequisites: HUSC1412, HUSC2321, CHEM1310, CHEM1110, CHEM1330, CHEM1130, CHEM1340, CHEM1140, MATH2370