CFS 340 Colloquium on Current Food Topics 3 Credits. 3 Lecture Hours. 0 Lab Hour.
Subject-matter experts from the food industry present information on current industry concerns from varied specialized areas, such as beverages, dairy, cultured foods, flavors, preservation, and baking science.
Prerequisites: ENG 101 and CUL 200 (minimum grade C for both) and instructor consent
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Instructor Consent Required