Course Description: Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisite: NFS 043, NFS 053; organic chemistry. Spring.
|MWF||13:10 - 14:00||LAFAYETTE HALL L108|
Instructor(s): Todd Jay Pritchard
Meeting Dates: 16 Jan 2018 - 04 May 2018