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FSCN 3367. Food Science. 3 Hours.

This course provides fundamentals of physical and chemical structures and properties of food materials and foods during harvesting, preparation, processing, preservation and storage. (1-4). Offered spring semesters. , FSCN 1441 and FSCN 2362. Course Equivalents: FACS 3367
Prerequisite: CHEM 4 hrs.