Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for additional information.

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Course Descriptions: Search Results

FSC 211  Principles of Food Science

Description:
Scientific principles, historical perspective and current status of technology related to food composition, safety, toxicology, processing, preservation and distribution.
Effective Dates:
FS92 - US98


FSC 211  Principles of Food Science

Description:
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Effective Dates:
FS98 - US99


FSC 211  Principles of Food Science

Description:
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Effective Dates:
FS99 - SS00


FSC 211  Principles of Food Science

Description:
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Effective Dates:
US00 - SS02


FSC 211  Principles of Food Science

Description:
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Effective Dates:
US02 - US03


FSC 211  Principles of Food Science

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Description:
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Effective Dates:
FS03 - US14


FSC 211  Principles of Food Science

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Description:
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Effective Dates:
FS14 - US16


FSC 211  Principles of Food Science

Semester:
Fall of every year, Summer of every year
Credits:
Total Credits: 3   Lecture/Recitation/Discussion Hours: 3
Description:
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Effective Dates:
FS16 - Open