HN 413 - Science of Food

Credits: (4)

Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation.

Note
Three hours lecture and four hours lab a week.

Requisites
Prerequisite: CHM 110 and 111 or 210.

When Offered
Fall, Spring

UGE course
No

K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences