Food Science


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CFS 210

Introduction to Food Science and Technology

Overview of food components, food quality, nutrition, processing, packaging, safety, sanitation laws, sensory evaluation, distribution, and utilization. Fall and Summer. 3 credits.

Visit Campus Connection Class Search to find up-to-date class times, locations and availability.

Instructor: Dr. Anuradha Vegi
Office: Harris Hall 231A
Phone: 701-231-6240

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