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Purdue Self-Service

 

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Detailed Class Information

 

Spring 2015
Mar 28, 2024
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Detailed Class Information
Food Analysis - 49502 - FS 46700 - 001

Associated Term: Spring 2015
Levels: Graduate, Professional, Undergraduate

West Lafayette Campus
Lecture Schedule Type
3.000 Credits
View Catalog Entry
Course Materials



Registration Availability
  Capacity Actual Remaining
Seats 54 46 8
Waitlist Seats 0 0 0

Restrictions:
Must be enrolled in one of the following Majors:     
      Culinary Science
      Food Manufacturing Operations
      Food Science

Prerequisites:
(Undergraduate level CHM 25500 Minimum Grade of C- or Undergraduate level CHM 25700 Minimum Grade of C- or Undergraduate level CHM 26100 Minimum Grade of C- or Undergraduate level CHEM C3410 Minimum Grade of C- or Undergraduate level MCMP 20400 Minimum Grade of C-) and (Undergraduate level STAT 30100 Minimum Grade of D- or Undergraduate level STAT 35000 Minimum Grade of D- or Undergraduate level STAT 43300 Minimum Grade of D- or Undergraduate level STAT 50100 Minimum Grade of D- or Undergraduate level STAT 50300 Minimum Grade of D- or Undergraduate level STAT 51100 Minimum Grade of D-) and (Undergraduate level FS 45300 Minimum Grade of D- [may be taken concurrently] or Undergraduate level FN 45300 Minimum Grade of D- [may be taken concurrently] or Undergraduate level NUTR 45300 Minimum Grade of D- [may be taken concurrently])



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Release: 8.7.2.6