Texas A&M University 3 credits FSTC
Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborate to improve food product characteristics to meet the needs of a changing society. Prerequisites: FSTC 201, FSTC 311, FSTC 312, FSTC 313, FSTC 314, FSTC 315/AGSM 315, FSTC 326/ANSC 326, or concurrent enrollment; senior classification or approval of instructor.
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