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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: 28-NOV-23 05.20.10.452462 AM
|1243 4271 1 001||Spring 2024||Storrs||In Person||D'Amico, Dennis||001||Reg||MoWe 11:15am‑12:05pm
|1243 4272 1 001D||Spring 2024||Storrs||In Person||D'Amico, Dennis||001D||Reg||Mo 9:05am‑11:00am