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1645. The Science of Food
An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.
Last Refreshed: 28-NOV-23 05.20.10.452462 AM
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| Term | Campus | Instruction Mode | Instructor | Section | Session | Schedule | Location | Enrollment | Notes | |
|---|---|---|---|---|---|---|---|---|---|---|
| 1243 10977 1 001 | Spring 2024 | Storrs | In Person | Luo, Yangchao Mancini, Richard |
001 | Reg | MoWeFr 1:25pm‑2:15pm |
YNG 100 | 28/60 |