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DHN 304

Experimental Foods

University of Kentucky 3 credits Design

Course Description

Chemical and physical properties of food and the changes resulting from processing and preparation. Experimental study of variations in ingredients and preparation methods on food quality. Design, execute and report an independent research project. Lecture, two hours; laboratory and discussion, three hours per week. Prereq: DHN 302; CHE 230 or CHE 236.

Code
DHN 304
Credits
3
Subject
Design

Programs That Include This Course

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