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FSHN 332
Science of Food Systems

Credit:  3 hours.


Application of chemical principles and physical behavior of ingredients in food systems and the effects processing and storage have on finished food products. Prerequisite: CHEM 102 and 103 or equivalent; CHEM 104 and 105 or equivalent; FSHN 131.

Available Spring 2008

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University of Illinois at Urbana-Champaign
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