FNDH 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 two hours lab a week.

Repeat for Credit
N

Requisites:
Prerequisite: CHM 110 and CHM 111 or CHM 210.

Typically Offered
Fall, Spring

K-State 8
Empirical and Quantitative Reasoning

K-State 8 Tag 2
Natural and Physical Sciences

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Kansas State University

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FNDH 413 - Science of Food