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Overview

Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.

Terms: This course is not scheduled for the 2015-2016 academic year.

Instructors: There are no professors associated with this course for the 2015-2016 academic year.

• Fall

• 3 lectures

• Prerequisites: FDSC 211 or LSCI 211, FDSC 230 and FDSC 233 or permission of instructor.

• Course offered in even years.