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 2015
Instructors: Stephane Bayen (Winter)
3 lectures and one 3-hour lab
Prerequisite: FDSC 213 or permission of instructor.