Principles of Food Science.

Restriction(s): Nutrition and Food Science MS majors only. This course provides students with advanced knowledge in food science, giving them in-depth exposure to key elements of this growing field of study. Students learn about principles and processes in chemistry and microbiology that are essential to work in food science. They explore the processing of food and food products. They examine concepts of food preservation, the packaging and marketing of foods and global food issues.

Term 202440 #40931 NUFD595
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Instructor
Meeting Times
Online Course or no set meeting time
Enrollment

2

seats available

18

currently enrolled

20

maximum enrollment

Section Tally

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