FSHN 420 :

Class Syllabus:

Class Objectives:

Project Development Project:

Lectures

Experimental Design and Sensory Analysis:

Statistics:

Product Testing:

Introduction to Food Procesing:

GMPs and HACCP:

Lipids:

Carbohydrates:

Protein:

Additives:

Environmental Contaminants:

Colorants:

Flavors:

Other Aspects of Taste:

CONSENT FORM:

Institute of Food Technologists