FDSC 538 — Food Science in Perspective

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.

• Credits: 3
• Faculty: Faculty of Agric Environ Sci
• Department: Food Science&Agr.Chemistry
• Taught by: Xiaonan Lu

Sections offered

• Section 001 (Lec), Tue Thu 11:35 am-12:55 pm — unknown seats open