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FON142AB Science of Food 3 Credits

Exploration and Application of Scientific Principles of Food; experiences with ingredient functionality and application in cooking techniques. Prerequisites: None.

Class Location Delivery Dates Days Times Instructor Availability

Online Course

Online (On Your Time)
01/29/2024 - 05/10/2024

Spring Flex Start

Lori Hamilton


Notes: This is an Online class that does not meet at specific class times. Students are required to have access to a computer or mobile device, and Internet access, unless otherwise specified. Before enrolling in their first online class at MCC, students need to view the online orientation and complete the readiness survey on for additional information.

Class 26971 To offer a low-cost textbook, consider buying a used edition of Understanding Food: Principles and Preparation by Amy Brown Either the 5th or 6th editions will suffice for this course. Students may contact instructor at: