FSN 133 - Introduction To Food Science
- Recent Professors
- Christine M. Bisson
- Recent Semesters
- Spring 2027
- Class Size
- 25 students
- Difficulty
- 3.6Lightout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of FSN 133
- Transfers To
- CSU
- Description
- Food science is the scientific study of raw food materials and their behavior during formulation, processing, packaging, and storage. Food processing technologies and the government regulation of food processing and labeling are examined. Products are evaluated through sensory analysis, with objective assessment of the factors that affect product quality. The scientific method is emphasized throughout the course.
- Usually Held
- Mon 2:15pm–5:20pm