Course Description

HNF 300 Experimental Approaches to Foods

Fall, Spring. Credits: 4 (Lecture: 2, Lab: 4)
Prerequisite(s): CEM 143.
Restrictions: Open only to juniors or seniors or graduate students in the Department of Food Science and Human Nutrition. Completion of Tier I writing requirement.

Effects of preparation methods and ingredient substitutions on chemical and physical properties of food constituents. Effects of changes in chemical and physical properties on functional and sensory attributes of foods.

Webpage: http://www.msu.edu/course/hnf/300/