FNS 420
Food Science
University of Wisconsin-La Crosse · UGRD · Fall 2026
1 section
Catalog description
This course examines the principles of food science including the functional role of carbohydrates, protein, and fat in food. Subjective and objective methods of food evaluation are introduced and utilized throughout the course. Students explore the history of foods as well as current topics related to food. Methods of food preservation and packaging are also discussed. Prerequisite: BIO 105 ; FNS 200 . Offered Fall, Spring.
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Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #wisconsin_la_crosse-0828Fall 2026UGRD3 credits
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