Food Science and Nutrition

Food science involves creating new food products and making current products more stable, nutritious, convenient, reliable, and safe. Food science applies chemistry, microbiology, and engineering to the science and technology of making foods.

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  • Use search terms:
    AECM, ESPM, BIOL, BIOC

  • Undergraduate-level classes are 1000-4000. Graduate-level classes are 5000-7000.

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