NFS 2153 A (CRN: 10624)
Nutrition and Food Sciences: Principles of Food Technology (A)
3 credit hours
About NFS 2153 A
Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisite: CHEM 1580; organic chemistry.
Notes
Prereqs enforced by the system: CHEM 1580; Open to Degree and PACE students
Syllabus Unavailable
Please contact the instructor for information about this course.
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