FDSC 200Introductory Food Science
General overview and principles; food constituents and properties; quality and safety; preservation methods; processing animal and plant products.
Prerequisites
You need:
Where it sits in degree plans
Suggested plans most often put it in Year 2 · Spring (1 program).
Required in (1)
- Food Science, B.S.
One of the options in (2)
- Agricultural Science, B.S.
- Biological Engineering, Minor
Courses that list FDSC 200 as a prerequisite (15)
- FDSC 400 Food Chemistry and Analysis (I)
- FDSC 405 Food Engineering Principles
- FDSC 406W Physiology of Nutrition
- FDSC 408 Food Microbiology
- FDSC 409 Laboratory in Food Microbiology
- FDSC 410 Food Chemistry and Analysis (II)
- FDSC 411 Managing Food Quality
- FDSC 413 Science and Technology of Plant Foods
- FDSC 414 Science and Technology of Dairy Foods
- FDSC 415 Science and Technology of Muscle Foods
- FDSC 417 Food Laws and Regulations
- FDSC 444 Arguing about Food
- FDSC 450 Food Innovation and Product Design
- FDSC 460 International Food Production
- INTAG 460 International Food Production