FDSC 413Science and Technology of Plant Foods
Investigate the physical and chemical behavior of plant-based raw materials and ingredients, with emphasis on parameters influencing finished product quality. FD SC 413 Science and Technology of Plant Foods (3) This course focuses on the unique importance of foods produced from plants to human health and wellness. The influence of cultural practices, harvesting and handling methods and processing technology on quality and safety of whole, fresh and processed food products using minimal processing and fermentation to preserve food products from plant sources will be emphasized.
Prerequisites
From the catalog: “FDSC 200 and FDSC 201 . And at least 2 of the following 400 level courses: FDSC 400 or FDSC 405 or FDSC 408 or FDSC 410”
Where it sits in degree plans
Suggested plans most often put it in Year 4 · Fall (1 program).
Required in (1)
- Food Science, B.S.