NSC351R
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NSC351R - Fundamentals of Food Science
Course ID
023909
Course Description
Scientific principles of food production, preservation, and ingredient interactions.
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Enrollment Requirements
016019
Course Requisites
May be convened with
Component
Lecture
Optional Component
No