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Prerequisites: Open only 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: 17-SEP-19 05.20.16.405317 AM
|1203 7435 1 001||Spring 2020||Storrs||In Person||D'Amico, Dennis||001||Reg||MoWe 11:15am‑12:05pm
|1203 7594 1 001D||Spring 2020||Storrs||In Person||D'Amico, Dennis||001D||Reg||Mo 9:05am‑11:00am