FSCN 4113 is also offered in Spring 2025
FSCN 4113 is also offered in Spring 2024
FSCN 4113 is also offered in Spring 2023
FSCN 4113 is also offered in Spring 2022
Spring 2025 | FSCN 4113 Section 001: Ingredient Functionality and Applications in Food (55826)
- Instructor(s)
- Class Component:
- Lecture
- Credits:
- 2 Credits
- Grading Basis:
- Student Option
- Instructor Consent:
- No Special Consent Required
- Instruction Mode:
- In Person
- Enrollment Requirements:
- FScN 4112
- Times and Locations:
Regular Academic Session
Wed,
Fri 04:05PM - 04:55PM
UMTC, St Paul
- Enrollment Status:
Open (0 of 35 seats filled)
- Also Offered:
- Course Catalog Description:
- The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
- Class Description:
- Student may contact the instructor or department for information.
- Textbooks:
- https://bookstores.umn.edu/course-lookup/55826/1253
ClassInfo Links - Spring 2025 Food Science and Nutrition Classes