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FS HN 308: Dairy Products: Current Issues and Controversies

Resources to support research assignment for FSHN 308


Course Description:

Course will address milk chemistry, microbiology, handling, processing, regulations, organic production, and nutrition; dispel myths about dairy foods; improve critical thinking and communication skills. Students will participate in structured controversies and debate.

Instructor: Dr. Stephanie Clark (
Office: 2553 Food Sciences Bldg.
Office Phone: 294-7346
Librarian: Heather Lewin (
Office Hours: Appointment by e-mail
Office Phone: 294-1004

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Heather Lewin
150 Parks Library
(515) 294.1004