Note: This is the 2017–2018 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Overview
Food Science : 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.
Terms: Fall 2017
Instructors: Goodridge, Lawrence (Fall)
Fall
3 lectures
