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FDSC 538 Food Science in Perspective (3 credits)

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 2014

Instructors: Lawrence Goodridge, 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.