| Food Chemistry - 20028 - FS 45300 - 001 |
||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
Associated Term: Spring 2015
Levels: Undergraduate, Graduate, Professional West Lafayette Campus Lecture Schedule Type 3.000 Credits View Catalog Entry Course Materials
Restrictions: Must be enrolled in one of the following Majors: Culinary Science Food Manufacturing Operations Food Science Foods & Nutrition in Business Prerequisites: (Undergraduate level CHM 25500 Minimum Grade of C- or Undergraduate level CHM 25700 Minimum Grade of C- or Undergraduate level CHEM C3410 Minimum Grade of C- or Undergraduate level CHM 26100 Minimum Grade of C- or Undergraduate level MCMP 20400 Minimum Grade of C-) and (Undergraduate level BCHM 30700 Minimum Grade of D- or Undergraduate level BCHM 56100 Minimum Grade of D- or Undergraduate level CHM 33300 Minimum Grade of D-) |
| Return to Previous |
 |