DTN 331

Food Science

Missouri State University · UGRD · Fall 2026

1 section

Catalog description

This course explores the physical and chemical factors influencing food quality during processing, preparation, storage. Includes an experimental approach to food science and product development. Prerequisite: DTN 240 and DTN 330 ; and CHM 201 .

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Class #missouri_springfield-DTN331Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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