FDSC 200 Introduction to Food Science (3 unités)

Offert par : Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

Science des aliments : This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.

Trimestres : Automne 2015

Chargés de cours : Goodridge, Lawrence (Fall)

  • Fall

  • 3 lectures