The chemical and physical characteristics of major food commodities; interactions of food components such as starch, protein and fat; and their role in food processing. -- Course Website
Prerequisites: <br/> 1643 (v.7)<br/> Human Biology 133<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/> OR<br/><br/> <br/> <br/> 313391 (v.3)<br/> Human Structure and Function 100<br/> <br/> or any previous version<br/> <br/> <br/><br/> <br/>
