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FDSC 334 Analysis of Food Toxins and Toxicants (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)

Overview

Food Science : Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized.

Terms: Winter 2011

Instructors: William D Marshall (Winter)

  • Winter

  • 3 lectures and one 3-hour lab

  • Prerequisite: FDSC 213 or permission of instructor.