FN 12 - Introduction to Food Science
- Recent Professors
- Susan E. Krug
- Recent Semesters
- Spring 2027, Spring 2026
- Class Size
- 16 students
- Difficulty
- 4.0Lightout of 10
- Credits
- 3
- Spring 2027 Sections
- View Spring 2027 sections of FN 12
- Transfers To
- CSU
- Description
- Application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. This course is recommended for nutrition, dietetics, and food science majors. (C-ID NUTR 120).
- Usually Held
- Thu 11:00am–1:50pm, Tue 11:00am–12:50pm