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 View Sections Instructor Consent Required

Prerequisites: ENG 101, CUL 200