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 : 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: This course is not scheduled for the 2017-2018 academic year.
Instructors: There are no professors associated with this course for the 2017-2018 academic year.
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.
