Introduction to Food Science

RFA 6225 3 or 4 Quarter Hours
Course Level CPS - Graduate
Description Offers students an opportunity to gain the requisite knowledge and skill sets to become proficient in the major elements of food science. Explores topics such as food chemistry, food nutrition, food microbiology, food drying, heat preservation, freeze preservation, food packaging, and irradiation. Studies these methods as they apply to different commodities. Designed for students with or without a strong scientific background.

Prerequisites

Students should refer to the CPS Prerequisite Table for course prerequisite and corequisite information.

 

Course Sections

There are no current sections scheduled for this course. Undergraduate course numbers changed beginning with the Fall 2016 term. Please make sure you are using the current course number.
Next Term Starts
  • Summer Graduate
    Jul 10, 2017 (4-, 6-, and 8-week classes)
    Aug 7, 2017 (4-week classes)
  • Fall Undergraduate
    Sep 4, 2017 (7.5- and 15-week classes)
    Oct 25, 2017 (7.5-week classes)
  • Fall Graduate
    Sep 18, 2017 (6- and 12-week classes)
    Oct 30, 2017 (6-week classes)

Academic Calendar

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