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)
Restriction: Not open to students with an undergraduate degree in Food Science or currently majoring in Food Science. Open to U3 students and above.