NSC351R
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NSC351R - Fundamentals of Food Science
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
May be convened with
Component
Lecture
Optional Component
No
Typically Offered Main Campus
Fall, Summer
Typically Offered Distance Campus
Fall, Summer
Typically Offered Online Campus
Fall, Summer