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FDSC 538 Food Science in Perspective (3 credits)

Note: This is the 20122013 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click here to jump to the newest eCalendar.

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


Food Science : 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.

Terms: Fall 2012

Instructors: Jacqueline Sedman (Fall)

  • 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.