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| FS 53000 - Food Ingredient Technology |
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Credit Hours: 1.00. Identifies functions of ingredients listed on ingredient labels of food products and discusses alternative ingredient choices for food products. Typically offered Spring.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Restrictions: May not be enrolled as the following Classifications: Sophomore: 45 - 59 hours Sophomore: 30 - 44 hours Freshman: 0 - 14 hours Freshman: 15 - 29 hours Prerequisites: GR-FS 53000 Requisites General Requirements: ( Student Attribute: GR May not be taken concurrently. ) or ( Course or Test: FN 45300 Minimum Grade of D- May be taken concurrently. ) or ( Course or Test: FS 45300 Minimum Grade of D- May be taken concurrently. ) or ( Course or Test: NUTR 45300 Minimum Grade of D- May not be taken concurrently. ) |
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