FDSC 538. Food Science in Perspective.
Credits: 3
Offered by: Food Science&Agr.Chemistry (Faculty of Agric Environ Sci)
This course is not offered this catalogue year.
Description
Food industry, food properties, nutritive aspects, quality factors, and key preservation processes, with self-study linking these elements directly to specific commodities and product groups, their characteristics, chemistry and distinct manufacturing processes.
- Fall
- Restriction: Not open to students with an undergraduate degree in Food Science or currently majoring in Food Science. Open to U3 students and above.