The morphology, composition, processing and storage of cereals, grain legumes, oil seeds, root crops, fruits and vegetables; the production and processing of staple and specialty foods from plant materials; the production of food ingredients from plant sources and their properties and applications in food processing. -- Course Website
Prerequisites: <br/> 7230 (v.6)<br/> Chemistry 181<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> <br/> 7076 (v.5)<br/> Chemistry 123<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> <b
