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HSMG 111 - Principles of Food Science

This course covers the principles of food science and food preparation in the context of current environmental world conditions. Students will explore the structure, properties and functions of different nutrients and conduct sensory evaluation of foods. Students will brew beer, make wine, and grow hydroponic vegetables and herbs. Meets General Education Requirements for Collaboration. Typically offered Fall, Spring, Summer.
Level: UG
Credit Hours: 3

Ferris Equivalencies: RFIM-111-200408

Department: MKTG


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