← Back to Fields of Study

Sophomore level

Intro. to Physiochemical & Biological Aspects of Foods FDSC 2000 (fa26) /
Science & Technology of Raw & Processed Foods FDSC 2005/5005 (fa26)

  • Intro. to Food Science & Food Systems by Parker & Pace

Senior level

Food Engineering Principles FDSC 4210/5210 (fa26)

  • Food Engineering Principles & Practices by Syed S.H. Rizvi

← Back to Fields of Study