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Prerequisites: Open to juniors or higher.
Grading Basis: Graded
Production and processing of milk and milk-products from a food science perspective including chemical, physical and microbiological components. Technological aspects of the transformation of milk into various food products. Public health regulations, good manufacturing practices, cleaning and sanitizing procedures. Unit operations in dairy food manufacturing, packaging, labeling and quality control procedures.
Last Refreshed: 29-NOV-21 05.20.08.854563 AM
|1223 5779 1 001||Spring 2022||Storrs||In Person||D'Amico, Dennis||001||Reg||MoWe 11:15am‑12:05pm
||YNG 138||6/20||Students chosen from the wait list will be at the discretion of the instructor.|
|1223 5909 1 001D||Spring 2022||Storrs||In Person||D'Amico, Dennis||001D||Reg||Mo 9:05am‑11:00am
||JONS 137||6/20||Students chosen from the wait list will be at the discretion of the instructor.|