FDSC 319 — Food Commodities

The relationship between the chemistry of food constituents present in common commodities, such as milk, meat, eggs, cereals, oilseeds etc. and the common processing technologies associated with their transformation into stable food products.

• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Food Science&Agr.Chemistry
• Prerequisite: FDSC 251 or permission of instructor