Exploration of the physical and chemical principles relating to the processing of food and the principles used in development of food products. Processing technique and principles of processing of food products. Exploration of the source and variability in raw materials and the impact on 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/> AND
