The production of food commodities with animal origins i.e. dairy, eggs, meat and seafood. The impacts and interactions of physical structure, chemical composition and biochemical reactions during processing of food products derived from these commodities including food safety and food borne infections. -- Course Website
Prerequisites: <br/> 1644 (v.7)<br/> Human Biology 134<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
