Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practices. Prereq: 5600 (605), or Grad standing. Not open to students with credit for 601.
Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practices. Prereq: 5600 (605), or Grad standing. Not open to students with credit for 601.
